Malted Milk Ball Bark Recipes

HOMEMADE MALTED MILK BALLS RECIPE

Steps:

• over very low heat melt the white chocolate in a double boiler
• remove from the heat and add the malted barley powder one TBSP at a time, stirring well after each addition, keep adding powder until the dough is stiff enough to roll into balls
• let it cool about ten minutes then check to see if it needs more malted barley powder, roll a small ball about 1/2 inch or so, if it holds it's shape with minimal flattening then you're ready to roll, if not add more malted barley powder as needed to make a ball that will hold it's shape
• roll the dough into small 1/2 inch balls
• freeze on a cookie sheet for 10 minutes or so
• melt the chocolate chips over very low heat in a double boiler until thoroughly melted
• dip the malt balls into the chocolate and return to the cookie sheet
• when all the balls are dipped cool in the fridge or freezer
• then store in an airtight container in the fridge
• let them warm for a few minutes before eating

MALTED MILK BARS

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.

MALTED MILK BALL BROWNIES

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in 1 cup malted milk balls. Spread into a greased 13x9-in. baking pan., Bake 28-30 minutes or until a toothpick inserted 2 in. from an edge comes out with moist crumbs. Cool completely on a wire rack., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate 10-15 minutes or until set. Cut into bars.

MALTED MILK BALL ICE CREAM

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.Stir 1 1/4 cups malted milk powder plus 4 ounces melted milk chocolate into custard.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often. Stir 1 cup chopped malted milk balls into churned ice cream.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

MALTED MILK BARS

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.

MALTED MILK BALL BARK

Steps:

• Preheat oven to 150 degrees.
• Place parchment paper onto cookie sheet (preferably with sides).
• Sprinkle morsels evenly over parchment paper.
• Place pan in oven for about 5 minutes to melt morsels.
• Remove pan and spread morsels evenly over parchment paper with a spatula.
• Sprinkle malted milk balls over white chocolate.
• Press candies down slightly.
• Allow to cool-for quick cool-place pan in the freezer or fridge for about 5 minutes.
• Break apart into pieces.
• Makes about 10 snack size baggie servings for gift giving.