Chocolate Mallow Malt Pie Recipes

CHOCOLATE MALLOW PIE

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.

CHOCOLATE MALLOW MALT PIE

Steps:

• In top of double boiler, combine marshmallows, chocolate pieces, milk, and salt. Cook over hot water, stirring occassionally, until marshmallows and chocolate are melted. Remove from heat: Cool until slightly thickened. IN smal mixer bowl, combine whipping cream, malted milk powder and vanilla. Beat until very thick. Fold in chocolate marshmallow mixture. Spoon into baked pie shell. Sprinkle chopped pecans around edge of pie. Chill at least 3 hours before serving.

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES

Steps:

• Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
• In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
• Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
• Position oven racks near the center and heat oven to 350 degrees.
• Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
• Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
• Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
• When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
• Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

CHOCOLATE MALT SHOPPE PIE

Steps:

• Combine wafer crumbs and butter; press into an ungreased 9-inch pie pan. Freeze until set. Combine the ice cream, crushed malted milk balls and 1 tablespoon milk; spoon into crust. Freeze for 1 hour.
• In a large bowl, combine the malted milk powder, marshmallow creme and remaining milk. Add the cream; whip until soft peaks form. Spread over the ice cream layer. Freeze pie for several hours or overnight.
• Just before serving, garnish each serving with whipped cream and sprinkle with crushed malted milk balls.

CHOCOLATE MALT SHOPPE PIE

Steps:

• Combine wafer crumbs and butter; press into an ungreased 9-in. pie pan. Freeze until set. Combine the ice cream, crushed malted milk balls and 1 tablespoon milk; spoon into crust. Freeze for 1 hour., In a large bowl, combine the malted milk powder, marshmallow creme and remaining milk. Add cream; whip until soft peaks form. Spread over ice cream layer. Freeze for several hours or overnight. , Just before serving, garnish each serving with additional whipped cream and malted milk balls if desired.

CHOCOLATE MALTED PIE

Steps:

• Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours.
• Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.

CHOCOLATE MALLOW COOKIE PIES

Steps:

• Heat oven to 350 degrees F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.