It's almost that time of year that both adults and kids get excited for all the chocolate they can indulge in - no, not Christmas - but Easter. At Milkybar we believe in the joy of simple stuff. Each piece is nothing but yummy smooth chocolate, always made with delicious ingredients like creamy-tasting whole milk and 100% certified sustainably sourced cocoa. Loved for generations, Milkybar never contains artificial flavours or preservatives.

Enjoy the great taste of Milkybar®. Great tasting creamy smooth white chocolate, enjoy milky deliciousness with no artificial colours, flavours or preservatives.Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. Roll into 1.5oz (42g) balls and place 2 inches apart on a parchment lined baking sheet. You can press some chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired. I bake in the middle to lower-middle of the oven so the bottoms are a little crispy and the chocolate on top doesn’t brown. Did you know? Milkybar® was created in 1937 as a non-vitaminized variant of Nestlé’s new pharmaceutical milk product, when the company almost exclusively manufactured milk products. Such sterile milk products were trusted by parents to help their children’s development without the bacterial risks of fresh milk. All-purpose flour – a little extra flour is needed when using melted butter so they don’t spread too far when baking

Roll into 1.5 ounce balls and place 2 inches apart on a parchment lined baking sheet. You can press some extra chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired. White Chocolate (Sugar, Dried Whole Milk, Cocoa Butter, Skimmed Milk Powder, Vegetable Fats (Mango Kernel, Palm, Sal, Shea), Emulsifier (Lecithins), Flavouring), Sugar, Glazing Agent (Carnauba Wax), Colour (Curcumin).Light brown sugar and granulated sugar – I use a 2-to-1 ratio of brown sugar to white sugar for extra chewiness Milky Bars – 9oz chopped into chunks about the size of chocolate chips. You can also substitute another white chocolate. We love milk at Milkybar®, which is why we’ve added even more of it to our chocolate. The same delicious taste that you and your family know and love but with milk as our No.1 ingredient. It’s simple stuff! I’ve used my favorite chocolate chip cookie base and added chunks of creamy Milky Bars for the best white chocolate chip cookie ever! Here’s what you’ll need: Chocolate Easter eggs have been getting chocolate lovers excited for decades now and, no matter how old you are, you still expect a chocolate egg waiting for you.

You’ll notice the same difference between Milky Bars and other white chocolate in the US, It’s creamier, milkier, smoother, and less cloyingly sweet. Where to find Milky Bars You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then roll and bake. If you’ve ever had Cadbury milk chocolate made in the UK, you may have noticed that it’s creamier than its US counterpart. The bars made in the UK are creamier due to the fat content and the amount of cocoa in each bar. In fact, some of our favourite childhood from Nestle, Cadbury and Rowntree can either no longer be found on supermarket shelves, or have changed completely.Nestle Milky Bars are white chocolate bars made in the UK and Ireland with milk as it’s number one ingredient. After inventing milk chocolate in 1875, they accidentally invented white chocolate while creating a solid form of vitamin-enriched condensed milk for children. And, while we have been enjoying these delicious treats for as long as we can remember, they have certainly gone through quite the change over the years. Unbaked cookie dough balls freeze well for up to 3 months. Frozen cookie dough balls can be baked straight from the freezer for an extra minute, no need to thaw. I compared Lindt chocolate Easter eggs with ones from Lidl, Morrisons and Sainsbury's - one was the best value for money'