Malted Milk Ball Bark Recipes

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.

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.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Steps:

• Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pid or the bottom of the pan. (They should be broken into into chunks with a little bit of crumbs, not completely pulverized.).
• Place the butter, sugar and brown sugar in a large bowl and miz with an electric mixer on medium speed for 2 minutes or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes until fluffy. Add the malted milk powder and baking soda and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute. Add the smashed malted milk balls and mix for 1 minute until combined. Refrigerate the dough for at least 1 hour.
• Preheat the oven to 350°F.
• Drop tablespoonfuls of dough onto ungreased baking sheets at least 3 inches apart (they spread a lot).
• Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on parchment or waxed paper.