Malted Milk Squares Recipes

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.

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.

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.

Steps:

• Grease a 9-by-13-inch pan lightly with cooking spray and then line it with parchment so that the paper hangs over all the sides (this will allow you to remove the fudge from the pan).
• Combine the sugar, butter, cream, vanilla and salt in a large saucepot over high heat. Bring to a boil and then cook until the mixture reaches 240 degrees F on a candy thermometer, about 4 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the milk chocolate and white chocolate chips, marshmallow cream and malted milk powder. With the speed set to low, slowly pour in the boiling sugar mixture and paddle until well combined.
• Pour the fudge into the prepared pan; tap the pan to even out the fudge. Evenly sprinkle the broken malted milk balls over the top of the fudge and lightly press them down into the fudge.
• Chill the fudge until completely cooled, about 3 hours. Remove the fudge from the pan and cut it into squares.
• Serve with vanilla ice cream. Store any remaining fudge in an airtight container.