Loaded Malted Chocolate Chip Cookie Bars

I always have so much fun creating new desserts, this bar was no exception. I LOVE malt flavor in my desserts so I knew this bar would be a huge hit. I used my Malt powder AND some crushed chocolate malt balls. Wait until you take your first bite, between the marshmallow bits and the malt balls, the texture is chewy and perfect.

Hope you enjoy!!

Here’s your line up!

The stars of the show here! I had some Harry and David malt balls which are my favorite, but if you have just the good ol’ box of Whoppers, those will work too.

Break out your basic cookie ingredients.

I used some mini white chips, but regular white chips will work too!

Let’s cream the butter and sugars.

Add your egg.

…and some vanilla.

Slowly add your dry ingredients.

Add your chips and marshmallow bits!

Add some white chips

Crush your malt balls with a rolling pin, makes it nice and easy.

Add them right to the mix.

Time to mix!

Perfect-o!

Transfer to your baking dish.

Press nice and even.

Top with crushed malt balls and white chips.

Bake until deep golden brown and baked through.

 Let cool, cut into squares and eat!

[ziplist]

Loaded Malted Chocolate Chip Cookie Bars

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup malted milk powder

1 1/2 cups crushed malt balls

1 cup white chips

1 cup chocolate chips

1/2 cup mini marshmallow bits

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with foil that’s sprayed with non stick cooking spray.

2. Place butter and sugars into stand or electric mixer and cream until light and fluffy, at least 2 minutes. Add egg and vanilla beating until well combined.

3. Place flour, baking soda, salt and malted milk powder into a large bowl, mixing to combine. Slowly add to wet ingredients along with 1 cup crushed malt balls, 3/4 cup white chips, chocolate chips and marshmallow bits. Beat on low until just combined.

4. Press dough into prepared baking dish and top with remaining 1/2 cup crushed malt balls and 1/4 cup white chips. Bake for 35-40 minutes until deep golden brown and baked through. Let cool for 20 minutes before removing from baking dish. Let cool completely before cutting into bars. Once cool, cut off 1/4 inch of the edges, then cut into bars.

Makes 9 bars

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58 Responses
  1. oh, Jenny! these look SO good and loaded with such deliciousness! I have a feeling they taste like the ultimate brownie dessert. I’ve never worked with malt powder before but it looks like this is a great excuse to start πŸ˜‰

  2. Lori Allberry

    Oh my goodness gracious Jenny!!!! You ROCK!!!! :o)
    I just made the malted milk cupcakes yesterday, and will DEFINITELY be making these puppies TONIGHT!

    Yahoooo! I am so excited!

    Thanks for yet another awesome recipe!

    Lori :o)

  3. Be still my MALT BALL loving heart!
    I love all things MALT BALL!
    Especially malted Easter eggs!
    Hugs from Bainbridge Jenny.
    Would love to know if you use Picnik for photo collages?
    Have no idea how I’m going to create photo collages after Picnik shuts down.
    xo

  4. Those babies sure are loaded down – and I want to devour each and every one. ZOMG. Malt balls are my favorite Easter treat…esp when they come in the egg-form. πŸ™‚ Too bad I already ate all of them haha

  5. I made these yesterday (they looked so great) and the edges puffed up and were very hard, the middle was great!! Not sure what I did wrong πŸ™

    1. Hi Jane, I cut off about 1/4 inch of all sides because I don’t love the crispy edges. I had to save them though because my family loves them. If you cut them off the rest of the bars are fantastic!

  6. I had to laugh when I saw the stationary blob of dough sitting in the baking pan. It looks like the dough is merely a vehicle to hold all the goodies together. πŸ˜‰

    How do you achieve the perfectly cut bars? The only time I got bars that looked that good was when I froze the finished product for about 20 minutes. Yours look like they are still slightly warm and gooey from the oven.

  7. The next time I want to buy something and I think the hubs is going to say no, I’m seducing him with these malted bars. Malted anything is a huge weakness for him!

  8. Hi Jenny! I want to make these this weekend but I’m having trouble finding the Marshmallow bits and the malted milk powder. I went to our local Tom Thumb but either I was looking in the wrong place or they didn’t have it. Any suggestions?

  9. I just made these but I changed the recipe slightly as I didn’t have any malt milk powder. I used Milo, a malt chocolate instead so they were even richer. So so so good! Your ideas are incredible!

  10. Ever since someone posted these on my tumblr a few days ago I swear I’ve dreamt of them. Tomorrow is my last exam and I will celebrate by going to the grocery store and getting whatever I need to bake these ASAP! They look so amazing!

  11. Lana

    I made these for some friends today, and I can report they are as amazing as they look. Probably the best brownies I have ever eaten. Although the servings say 9, better cut them a little smaller. They are very rich. You can always go back for seconds. πŸ™‚

  12. Julia

    I want to make this recipe so badly but I looked everyone (even online!) and they don’t sell malted milk powder by Carnation anywhere here! Is there anything I can use instead? Would plain old milk powder do?

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