For the base:

3/4 cup butter flavored shortening
2 Tbsp fat free milk
1 1/4 cup brown sugar
1 egg
1/4 cup malted milk powder, unflavored
1 1/2 cups all purpose flour
1/2 tsp sea salt
3/4 tsp baking soda

Make the topping:

12 oz pkg milk chocolate morsels (not the semi sweet, make sure they are milk chocolate)
1 can ((14oz) sweetened condensed milk
1/4 cup chocolate malt powder
12 oz box malted milk balls, coarsley chopped


Preheat oven to 375 degrees.

In large mixing bowl, beat the first 3 ingredients until combined.

Add in the egg and beat until fully incorporated.

In small amounts at a time, beat in and incorporate the malted milk powder, flour, salt and baking soda.

Press the cookie dough into a large baking sheet with one inch sides.

Bake for 18-20 minutes until browned and remove from oven.

While the cookie base is baking, in large sauce pan, heat sweetened condensed milk over low heat.

Add in milk chocolate and heat until smooth, stirring constantly. I use a whisk for this step.

Remove from heat and whisk in chocolate malt powder. Pour onto prepared cookie crust.

Put malted milk balls into a large ziploc bag and crush. I do this by putting the bag on a cutting board and gently pounding on the bag with a rolling pin. Leave the malted milk balls in larger, coarse pieces. Do not pound them too much.

Press the malted milk bars into fudge layer.
Refrigerate cookies for 2 hours minimum but are better chilled overnight. Enjoy!

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