I must have a thing for sweetened condensed milk right now—this is the third post in a row that requires cracking open a can of the good stuff.Can you blame me? It’s just so versatile! If you want something to be smooth, creamy, or structurally sound without a million ingredients, sweetened condensed milk is probably the ingredient you want. See exhibits A, B, and C. And these brownies. And these cookie bars. Oh, and this no-churn ice cream. This one, too.

I told you, I’m a little obsessed.Sweetened Condensed Milk is probably most popular as the key ingredient in Magic Bars (aka 7 Layer Bars, aka Hello Dollies). In those, it acts as a soft, chewy filling and a vehicle for various chocolate chips, nuts, and coconut. I don’t currently have a recipe for traditional Magic Bars—rest assured, you can find a million of them online—but I have taken the basic formula and put it on a blondie and made two chocolate variations, including Chocolate Malt Magic Bars! Today, I’m taking that recipe and giving it a vanilla malt makeover 😍 That’s right—Vanilla Malt Magic Bars, y’all! They’re soft and chewy with a big vanilla malt flavor and a buttery cookie crumb crust. The filling is studded with white chocolate chips and broken pieces of Golden Oreo, and the tops are ever so slightly crackly thanks to the way sweetened condensed milk caramelizes in the oven.These bars require just seven ingredients and come together quickly and easily…again, because sweetened condensed milk makes things a snap.Oh, and they stay soft and delicious for days on end because…well, you know.

Vanilla Malt Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

30 vanilla sandwich cookies (like Golden Oreos), divided
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2/3 cup malted milk powder
pinch of Kosher or sea salt
1/2 cup white chocolate chips

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 vanilla sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and salt. Mixture will be thick and slightly grainy.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break remaining 6 vanilla sandwich cookies into pieces and scatter over sweetened condensed milk mixture, followed by white chocolate chips. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.