Milky Way cookies

My coworkers and I had a discussion recently about which chocolate bars are tops in the candy world. While we agreed that Reese’s Peanut Butter Cups can contend with anyone, our opinions veered wildly from that point on.

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I like my candy bars like I like my ice cream – with some crunch and texture, and some saltiness to offset the sweet. You know, flavor and complexity.

One of my coworkers apparently likes the opposite of flavor and complexity, which is a Milky Way bar – or, as I like to call it, the candy bar people eat when they can no longer chew real candy bars.

I give Milky Ways (and the people who like them) a bit of grief, but in truth, I love Milky Ways. I don’t love eating them, but I love them because they remind me of my dad.

When I was a kid my dad almost always had a Milky Way bar in the fridge. Dad likes his Milky Ways chilled (which we both still agree is the best way to eat virtually any candy bar), and he also likes to savor them. Dad wouldn’t sit and eat a whole Milky Way in one sitting; he’d sneak a bite here and there, rewrapping the candy bar and tucking it back in the fridge lest the heat from his hands impact the candy’s optimum serving temperature.

Luckily for him, his kids never stole his candy. This was in part because of our love and respect for our father but mostly because I was the most prolific candy bar bandit in the household and Milky Ways weren’t worth my trouble.

Oddly enough, I love to bake with them. Their lack of crunch and texture means they melt exceptionally well, making a wonderful base for ice creams or to layer in the middle of brownies or bars.

They even work well chopped in cookies; some of the pieces stay solid and some melt in with the butter in the batter, giving you that variety of textures you don’t get from the Milky Way bar on its own. The cookies are also kissed with an extra pinch of salt to help offset the overt sweetness of the caramel.

Of course, Dad and I both recommend refrigerating the cookies before eating.

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