Chocolate Malted Bars Recipes

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CHOCOLATE MALT CRISPY BARS



Chocolate Malt Crispy Bars image

This chunky, chewy malted milk chocolate bar is a feast for your eyes. Malted milk flavor fills this bar from top to bottom. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 6

1 package (10 ounces) large marshmallows
3 tablespoons butter
5 cups crisp rice cereal
1 cup malted milk powder, divided
4 cups malted milk balls, chopped, divided
2 cups semisweet chocolate chips

Steps:

  • In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and 2-1/2 cups malted milk balls. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Sprinkle with remaining malted milk balls; press into chocolate. Let stand until set. Using a serrated knife, cut into squares.

Nutrition Facts : Calories 256 calories, Fat 10g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 118mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MALT BARS



Chocolate Malt Bars image

Excellent for chocolate malt lovers!

Provided by Diane Blanchard Angell

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 16

Number Of Ingredients 14

1 (1 ounce) square unsweetened chocolate, chopped
½ cup shortening
¾ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup chocolate malt powder
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons butter
¼ cup chocolate malt powder
1 pinch salt
1 cup confectioners' sugar
1 ½ tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a bowl over a pan of simmering water, or in the microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set aside to cool.
  • In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Mix in the melted chocolate Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven, until set. Let bars cool in the pan before frosting.
  • To make frosting, cream together the butter, 1/4 cup of malt powder and salt. Gradually beat in the confectioners' sugar and heavy cream until smooth and spreadable. Spread over cooled bars before cutting into squares.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 26.6 g, Cholesterol 29 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 125.8 mg, Sugar 19.4 g

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES



Malt Chocolate and Marshmallow Sandwiches image

These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.

Provided by Yewande Komolafe

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 to 18 sandwiches

Number Of Ingredients 15

2 cups/255 grams all-purpose flour, plus more for rolling the dough
1/2 cup/45 grams malted chocolate powder, such as Ovaltine
1/4 teaspoon baking powder
3/4 cup/170 grams unsalted butter (1 ½ sticks), at room temperature
1/2 cup/110 grams dark brown sugar
1 tablespoon honey
1/2 teaspoon kosher salt
2 tablespoons heavy whipping cream
4 ounces/115 grams 70 percent dark chocolate, chopped, or baking squares or pistoles
1/2 cup plus 2 tablespoons/150 milliliters heavy whipping cream
Edible gold leaf, luster dust or flaky sea salt (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters honey
1/4 teaspoon kosher salt
1 1/2 teaspoons powdered gelatin

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.

MALTED MILK BARS



Malted Milk Bars image

Fans of malted milk balls will enjoy this bar. Frosting includes malted milk powder and the top is sprinkled with chopped malted ball candies.

Provided by S. Millar

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 15

¾ cup butter, softened
4 (1 ounce) squares semisweet chocolate, chopped
2 (1 ounce) squares unsweetened chocolate
1 ½ cups white sugar
1 tablespoon vanilla extract
4 eggs, beaten
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup malted milk powder
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons butter, softened
1 cup confectioners' sugar
1 ½ cups malted milk ball candies, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
  • In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
  • To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 37.4 g, Cholesterol 51.6 mg, Fat 12.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 7.6 g, Sodium 148.6 mg, Sugar 28 g

MALTED MILK BARS



Malted Milk Bars image

From Good Housekeeping. Triple-tested at the Good Housekeeping Research Institute. Milkshake fans will adore these bars. The frosting is made with malted milk powder and sprinkled with chopped malted milk balls.

Provided by KerfuffleUponWincle

Categories     Bar Cookie

Time 40m

Yield 32 bars, 32 serving(s)

Number Of Ingredients 15

3/4 cup butter (salted or unsalted, 1 1/2 sticks)
4 semi-sweet chocolate baking squares (4 ounces)
2 unsweetened chocolate squares (2 ounces)
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs (beaten)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup instant malted milk powder (plain or chocolate)
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons butter (salted or unsalted, softened)
1 cup confectioners' sugar
1 1/2 cups malted milk ball candies (coarsely chopped, about 5 ounces)

Steps:

  • Preheat oven to 325°F.
  • Spray a 13" by 9" Pyrex baking pan with cooking spray. For easier cutting, line pan with parchment paper or foil, extending it over short ends; grease parchment paper or foil.
  • Prepare chocolate base:.
  • In heavy 3-quart saucepan, melt butter and semisweet and unsweetened chocolates over low heat, stirring frequently. Remove saucepan from heat.
  • With wooden spoon, stir in granulated sugar and vanilla.
  • Beat in eggs until well blended. In small bowl, combine flour, baking powder, and salt; stir into chocolate mixture.
  • Spread batter evenly in prepared pan. Bake 25 to 30 minutes, until toothpick inserted 1 inch from edge of pan comes out clean. Cool in pan on wire rack.
  • Prepare Malted Milk Topping:.
  • In small bowl, stir together malted milk powder, milk, and vanilla until blended.
  • Stir in butter and confectioners' sugar until blended.
  • With small spatula, spread topping over cooled bars; top with chopped malted milk ball candies. Allow topping to set.
  • When topping is firm, transfer with parchment paper or foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.

Nutrition Facts : Calories 179.8, Fat 8.2, SaturatedFat 4.9, Cholesterol 37.8, Sodium 115.8, Carbohydrate 25.6, Fiber 0.8, Sugar 18.9, Protein 2.4

CHOCOLATE MALTED BARS



Chocolate Malted Bars image

My fiance and I love the flavor of malt (malt ice cream cups at Wrigley Field ... mmmm!), and these chocolate bar cookies are really a treat! It's a cinch to whip up a batch, but not as easy to stop eating them!

Provided by EdsGirlAngie

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

1 ounce unsweetened baking chocolate
1/2 cup shortening
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup flour
1/2 cup chocolate malt powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1/4 cup chocolate malt powder
1 pinch salt
1 cup confectioners' sugar
1 1/2 teaspoons heavy cream

Steps:

  • Preheat oven to 350° F and grease an 8x8" square baking pan.
  • Melt the unsweetened chocolate in a microwave or over a double-boiler.
  • In a medium bowl, cream together the shortening and sugar until fluffy and light.
  • Beat in eggs one at a time, then stir in vanilla and melted chocolate.
  • Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture and then spread evenly in the prepared baking pan.
  • Bake 25-30 minutes.
  • Let bars cool in the pan before frosting.
  • For the frosting: cream together butter, 1/4 cup chocolate malt powder, and salt.
  • Beat in the confectioners sugar and heavy cream gradually until smooth and spreadable.
  • Frost cooled bar cookies before cutting.

Nutrition Facts : Calories 197.7, Fat 9.8, SaturatedFat 3.5, Cholesterol 30.9, Sodium 135.2, Carbohydrate 26.6, Fiber 0.7, Sugar 19.4, Protein 2

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