Malted Milk Chocolate Traybake Recipes

MALTESER TRAY BAKE

Steps:

• Preheat the oven to 170C (340F). Line a 9x13inch rectangular cake pan with baking paper.
• Put the flour, sugar, cocoa powder, malted milk powder, baking powder, bicarbonate of soda and stir together to combine.
• Add the butter, eggs, milk and vanilla.
• Start beating on the lowest speed setting until the ingredients start to come together.
• Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
• Transfer the batter into the prepared cake tin and bake for 35 -40 minutes.
• Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch. Cool the cake on a wire rack before frosting.

CHOCOLATE MALTEDS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/4 cup malted milk powder, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Chill 30 minutes, then roll into balls. Press a halved malted milk ball into the center of each cookie before baking, 12 to 15 minutes at 350 degrees.

EASTER BLONDIES

Steps:

• Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.
• Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.

MALTED CHOCOLATE MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

CHOCOLATE MALTED COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

OLD-FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.

MALTESER TRAY BAKE

Steps:

• Melt the butter, chocolate and syrup
• Add the crushed biscuits and maltesers
• Mix together then pour into a greased baking tin and chill until set.
• Option: Once set, melt the additional chocolate and pour over the top. Chill until set