Malted Milk Bars
Indulgently sweet with a nostalgic twist, these Malted Milk Bars are the ultimate treat for chocolate lovers and dessert enthusiasts alike. Featuring a buttery shortbread base infused with rich malted milk powder, these bars are topped with a velvety layer of milk chocolate ganache and generously sprinkled with crunchy malted milk ball pieces. With a prep time of just 20 minutes, this easy recipe combines classic flavors with an irresistible texture that will have everyone coming back for more. Perfect for potlucks, holidays, or an anytime indulgence, these bars capture the timeless appeal of malted milk in every luscious bite. Serve them chilled for a decadent snack or elevate your dessert tray with these crowd-pleasing chocolate malt bars!
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Recipe Information
Ingredients
- 170 g unsalted butter
- 100 g granulated sugar
- 50 g brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 180 g all-purpose flour
- 75 g malted milk powder
- 1 tsp baking powder
- 0.5 tsp salt
- 200 g milk chocolate chips
- 60 ml whipping cream
- 100 g chopped malted milk balls (e.g., Whoppers or Maltesers)
Instructions
Preheat your oven to 175°C (350°F) and grease or line a 9x9-inch (23x23 cm) square baking pan with parchment paper for easy removal.
In a medium bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, malted milk powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 18-20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the baked base to cool completely in the pan while you prepare the topping.
For the topping, place the milk chocolate chips and whipping cream in a heat-proof bowl. Microwave in 20-second increments, stirring after each, until the chocolate is melted and smooth. Alternatively, melt the mixture over a simmering double boiler.
Pour the melted chocolate mixture over the cooled shortbread base and spread it evenly with an offset spatula.
Sprinkle the chopped malted milk balls evenly over the chocolate layer, gently pressing them into the surface to adhere.
Refrigerate the pan for about 1 hour, or until the chocolate layer is set.
Once fully set, remove the malted milk bars from the pan using the parchment paper overhang, if used. Slice into 16 squares or desired shapes and serve.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 535.5 g | 195% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 354.6 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 746 mg | 57% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
