Preheat your oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, beat together the softened butter and peanut butter until smooth. Gradually add in the brown sugar and granulated sugar, mixing until well combined and fluffy.
Add the egg, vanilla extract, and milk to the butter mixture. Beat until everything is fully incorporated and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the chopped mini Almond Joy candy bars, ensuring they are distributed evenly throughout the cookie dough.
Spread the cookie dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Once baked, allow the bars to cool in the pan for about 10 minutes. Lift the bars out using the parchment overhang and let them cool completely on a wire rack before slicing.
