Moose Tracks Cookie Bars

Name: Moose Tracks Cookie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 150 g Softened butter ((1+⅓ sticks)); 130 g Caster sugar ((⅝ cups)); 100 g Soft light brown sugar ((½ cup)); 1 Medium Egg; 2 Teaspoons Vanilla extract; 250 g Self-raising flour ((2 cups)); 150 g Mini peanut butter cups ((~5.5oz)); 50 g Milk chocolate chips ((~⅓ cup)); 50 g White chocolate chips ((~⅓ cup)); 50 g Peanut butter chips ((~⅓ cup) these are optional & can be subbed for extra white or milk chocolate chips ); 200 g Milk chocolate ((7oz)); 180 ml Condensed milk ((¾ cups))

Jump to Recipe Jump to Video

These Moose Tracks cookie bars are jam-packed with deliciousness! Each slice is stuffed with homemade chocolate fudge, mini peanut butter cups, white chocolate chips, milk chocolate chips and peanut butter chips!

hand holding up 2 moose tracks cookie bars

I am so excited to be sharing my Moose Tracks cookie bars today! I first tried the tasty ice cream flavour during my trip to Canada last year and I've been thinking about it ever since.

The internet is full of Moose Tracks ice cream recipes but I haven't seen many cookie recipes so I thought I'd give one a go myself. I blended my classic cookie recipe with my chocolate fudge recipe and was mind-blown at how good they turned out. They were so much fun to make and even more fun to eat! I can't wait for you to try them!

What flavour is Moose Tracks?

Original Moose Tracks flavour is a delicious combination of vanilla, peanut butter cups and chocolate fudge. For the cookie bars, I also added some chocolate chips and peanut butter chips.

Where did it get its name?

Despite the name, this ice cream flavour doesn't actually have anything to do with Moose! According to the Moose Tracks website, it's named after a mini golf course in Michigan, which was nearby the first ice cream shop to ever start selling the flavour. Interesting, right?!

Ingredient notes

Let's get stuck in, shall we?! Here's everything you'll need to make these cookie bars:

Butter: You can use unsalted or salted butter for this recipe- whatever your preference. Make sure to soften it before you begin so that it's easier to mix. You can do this by letting it sit out at room temperature for 60 minutes before you start baking.
Sugar: I like to use a mixture of caster sugar and soft light brown sugar in my cookie recipes. This gives the perfect caramel-like flavour and chewy texture.
Vanilla extract: For extra flavour.
Egg: You'll need just 1 egg for this recipe.
Self-raising flour: Make sure to use self-raising flour for the best cookie texture. If you can't find it where you live, you can use regular plain/all-purpose flour and add 2 teaspoons of baking powder separately.
Peanut butter cups: The must-have ingredient for Moose Tracks cookie bars! I used mini peanut butter cups but you can cut up regular-sized ones if you prefer.
Chocolate chips: I used a mixture of milk chocolate chips, white chocolate chips, and Reese's peanut butter chips.
Milk chocolate: To make the fudge layer. You'll need 200g of milk chocolate bars.
Condensed milk: The second ingredient in the fudge, creating a soft, gooey texture. Make sure not to confuse this with evaporated milk as they are not the same thing!

Equipment

Mixing bowl: A large one!
Utensils: You'll need a teaspoon for measuring and a wooden spoon for mixing, plus a sharp knife to cut the cookie into bars.
8x10 tin: I find this to be the best size for this recipe- it will give you up to 24 thick slices. If you can't find an 8x10 tin, you can use an 8x8-inch tin instead but the cookie will need to be baked at a slightly lower temperature to ensure it gets cooked all the way through.
Baking paper: To help you easily lift the cookie out of the tin once it's set.
Toothpick: To swirl the cookie dough and fudge together. You can also use a butter knife or a fork to do this.
Saucepan: To melt the fudge ingredients. You can do this in the microwave in a heatproof bowl if you prefer.

moose tracks cookie bars on a white surface

How to make moose tracks cookie bars

Step 1: First, line an 8x10-inch tin with baking paper. Then preheat your oven to 180°C/350°F (or 160°C/320°F if you're using a fan or convection oven).

Step 2: Next, add 150g of softened butter into a large mixing bowl, along with 130g of caster sugar and 100g of soft light brown sugar. Mix well until smooth.

Step 3: Add 1 egg and 2 teaspoons of vanilla extract to the bowl and mix well to create a thick paste.

butter and sugar mixed together in a glass bowl

Step 4: Add 250g of self-raising flour and mix it in. When it's starting to stick together, use your hands to press it all together into a ball of dough.

Step 5: Add 150g of mini peanut butter cups to the bowl, along with 50g milk chocolate chips, 50g of white chocolate chips and 50g of peanut butter chips. Gently knead them into the dough with your hands.

ball of cookie dough filled with peanut butter cups and chocolate chips

Step 6: Take ¾ of the cookie dough and press it into the bottom of your lined tin. Save the rest to use in step 9.

Step 7: Prepare the fudge layer by adding 200g of milk chocolate into a saucepan with 180g of condensed milk. Place it over low heat on the stove and stir gently until all of the chocolate has melted.

Step 8: Pour the fudge mixture over the cookie dough in the tin and spread it out to the corners. Work as quickly as you can because it'll start to set quite fast.

Step 9: Divide the remaining cookie dough into 4 pieces and flatten each piece with your hands. Place the pieces on top of the fudge layer then use a toothpick to swirl everything together. Don't worry if it looks a little rough as it will even out as the cookie bakes.

Step 10: Top the cookie with extra chocolate chips and mini peanut butter cups.

Step 11: Bake for 22-25 minutes, until it's golden brown all over and slightly pulling away from the edges. It'll be wobbly at first but don't worry! This is just the fudge layer and it will firm up as it cools.

Step 12: Leave the cookie in the tin to cool then put it in the fridge for 2-3 hours to set. Then just remove it from the tin, cut it into 12 bars or 24 triangles and enjoy!

Top tips

Refrigerate the cookie in the tin for 2 hours before you cut it. This will ensure the fudge inside is nice and firm. It'll also chill the fat in the cookie, helping to create a lovely chewy texture.
Soften your butter before you start baking. You can either leave it out at room temperature for 60 minutes or you can pop it in the microwave for 10 seconds or so- just enough to soften it but not melt it.
Use an 8x10-inch tin to get the most out of this recipe. The cookie dough won't stretch enough to use a larger tin and a smaller tin will result in smaller cookie bars.

FAQ

How long do Moose Tracks cookie bars last for?

If you keep them in an airtight container or wrapped tightly in tinfoil, they will last for up to 5 days. I'd recommend storing them in the fridge for the best texture.

Can I freeze this recipe?

Yes! You can either wrap the whole slab in clingfilm or you can pop slices into an airtight container and freeze for up to 2 months. To defrost, let them sit in the fridge overnight or leave them out at room temperature for an hour or two.

Where can I find peanut butter chips?

I used Reese's peanut butter chips which I've previously purchased from both Asda and Sainsbury's. If you can't find them, you can substitute them for more chocolate chips or more peanut butter cups.

Can I use gluten-free flour?

I have not tested this recipe with gluten-free flour yet but if you want to try it, I'd recommend using a gluten-free flour blend that contains xanthan gum. This will reduce the risk of the cookie bars becoming crumbly.

a plate full of moose tracks cookie bars

Related recipes:

I hope you like these Moose Tracks cookie bars! If you try them at home, please let me know how you get on by leaving a comment and rating below. Enjoy!