Best Malted Milk Squares Recipes

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 COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.

CHOCOLATE MALT CRISPY BARS

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.

MALTED-MILK SQUARES

Steps:

• Preheat oven to 350°F Grease 13 x 9-inch baking pan. Line pan with foil; grease foil.
• Prepare Chocolate Base: In a heavy 3-quart saucepan, melt margarine or butter with chocolates over low heat, stirring frequently. Remove saucepan from heat. With a wooden spoon, stir in sugar and vanilla, then stir in eggs until well mixed.
• In a small bowl, combine flour, baking powder and salt; stir into chocolate mixture just until blended.
• Spread batter evenly in pan. Bake 25 to 30 minutes, until toothpick inserted 1-inch from edge comes out clean. Remove pan from oven. Cool completely in pan on wire rack.
• Prepare Malted-Milk Topping: In a small bowl, mix malted-milk powder, milk and vanilla until blended. Stir in margarine or butter, then confectioners' sugar, until blended. Spread topping over cooled bars; top with chopped malted-milk-ball candies.
• When topping is firm, transfer with foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.