Press into a 9×13 inch oven safe baking dish (you can line with parchment paper to make it easier to remove bars from the pan). Use clean hands to press mixture down. Or use the back of a measuring cup or a rubber spatula to press down in an even layer.
Bake for 20 minutes.
Meanwhile, make the top layer: In a small sauce pan over low heat, heat the condensed milk and the butter. Stir occasionally and heat on low until the condensed milk becomes nice and smooth, ~5 minutes. (Keep on low so it doesn’t burn the bottom). Remove from heat and stir in the vanilla extract.
1, (14 oz.) can condensed milk (sweetened),2 tsp. vanilla extract,2 Tbsp. butter, unsalted
Once the cookie layer is done, pour the condensed milk on top in an even layer. Place back in oven and bake again for 10 minutes.
Remove from the oven, it will be bubbling, and sprinkle with sea salt flakes. Let cool for at least 30 minutes – 1 hour. Once the topping has cooled, cut into bars and enjoy. Store in the fridge or freezer. We love these even more day 2 and 3…and 4, so they can easily be made in advance if needed.
2 tsp. flaky sea salt
Equipment
9×13 inch pan
Stand mixer or hand mixer
Small saucepan
Notes
We’re all human and sometimes forget to take the butter out early to let it soften. Do not place in microwave, it will melt and we don’t want that in this recipe. If you need to soften quickly here are two ways I’ve tried: You can cut the butter in small chunks and place it near a warming stove or window seal or put the butter in a baggie and use a rolling pin or meat pounder to flatten the butter.
But if you have the time I recommend letting it come to room temperature on the counter. Butter is officially softened and ready to use when it can be easily squished between your thumb and forefinger.
Store unrefrigerated in an airtight container up to three days, or freeze for three months.
If you do want to add nuts like grandmas original recipe, use almond extract instead of the vanilla extract in both the cookie layer and the top condensed milk layer and add in 1/2 cup chopped almonds in the cookie bar layer.
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