Chocolate Malt Shoppe Bars: My Tweaked Version of a Creamy, Nostalgic Treat

 

If you're anything like me, the idea of turning a classic chocolate malt into a no-bake dessert bar sounds pretty irresistible. I stumbled across Amanda Rettke's Chocolate Malt Shoppe Bars on iambaker.net, and after one look at those creamy layers, Oreo crust, and Whoppers topping, I knew I had to try them.

The original recipe is fantastic—rich, malty, and full of that old-school soda-fountain nostalgia—but I made a couple of adjustments that worked better for my kitchen and taste. First, I scaled it up to my preferred 9"×9" straight-sided pan because an 8"×8" just doesn't give enough servings for a proper dessert. (Who wants skimpy bars?) Second, I switched from regular marshmallows to miniature ones. The larger ones took a bit too long to melt, stiffened up too quickly, and consequently left little chewy bits of marshmallow in the filling. The minis melted quickly and smoothly and gave the filling that perfect velvety texture—no lumps, no hardening. The result? Ultra-creamy, chocolate-malt perfection that sets beautifully. Third, her 3-4 hours chill time was not nearly enough. Let these go 8, or better yet, over night, making them nicely make ahead. Lastly, I switched from semisweet chocolate chips to dark chocolate chips because it made the chocolate flavor richer and more intense.

These bars are now firmly on my “make again soon” list. They're rich without being heavy, and that crunchy Whoppers garnish adds the best contrast. If you're a fan of chocolate malt anything, this one's for you.

Chocolate Malt Shoppe Bars

 Adapted from Amanda Rettke at iambaker.net

 

Base (Oreo Crust):

 26 Oreo cookies
5 T. butter, melted

Filling: 
2½ T. butter
2⅔ c. miniature marshmallows
¾ c. dark chocolate chips
¼ t. kosher salt
10 oz. cream cheese, room temperature
1 c. confectioners' sugar
1 c. chocolate malt powder
1¼ t. vanilla extract
1¼ c. heavy whipping cream

Garnish:
1¼ c. crushed malted milk balls

Line a 9”×9” straight-sided baking dish with parchment paper, letting it overhang the sides for easy removal. 

Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. With the machine running, slowly pour in the melted butter and continue pulsing until the mixture resembles damp sand. Firmly press the crumbs into the bottom of the prepared pan—I like using a tart tamper for an even, compact layer. Pop the crust into the refrigerator while you make the filling. 

In a medium saucepan over medium-low heat, melt the butter. Add the miniature marshmallows, dark chocolate chips, and kosher salt. Stir constantly until everything is just melted and smooth—don't overdo it, or the marshmallows can seize up and harden. Remove from heat and let it cool for 5–8 minutes; it'll thicken and get sticky as it sits. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese, confectioners' sugar, chocolate malt powder, and vanilla until completely smooth and creamy. 

Switch to the whisk attachment. With the mixer on low, slowly pour in the heavy whipping cream. Increase speed and whip until the mixture is thick and fully combined. 

Add the cooled marshmallow-chocolate mixture to the bowl and mix on low until everything is evenly incorporated—no streaks. 

Remove the crust from the fridge and pour the filling over it, spreading into an even layer with an offset spatula. Generously sprinkle the crushed malted milk balls over the top, pressing lightly so they stick. 

Refrigerate for 8 hours (or overnight) until fully set. Use the parchment overhang to lift the bars out, then slice and serve. 

These keep well in the fridge for a few days—just cover them tightly. Enjoy the creamy, malty goodness!

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No-Bake Chocolate Mocha Cheesecake

 

If you’ve been following my dessert adventures, you might remember my growing obsession with no-bake cheesecakes from last year’s posts that you can find here and here. There’s something magical about their simplicity—no oven required—and the way they deliver that perfect creamy texture I crave. My latest favorite? This No-Bake Chocolate Mocha Cheesecake. It’s a chocolate lover’s dream, with an intense, rich flavor that comes from the chocolate-infused cheesecake base and a luscious chocolate ganache topping. It’s fancy enough to impress guests yet easy enough for my family to enjoy on any given day.

No-Bake Chocolate Mocha Cheesecake

For the Crust:

24 Oreos (about 2 cups of crumbs)
1 stick (8 T.) unsalted butter, melted

For the Cheesecake:

2 (8-oz) packages cream cheese, softened
1 c. powdered sugar
1 t. vanilla extract
1 c. bittersweet chocolate chips, melted
1 t. espresso powder
1 c. heavy cream

For the Ganache Topping:

½ c. heavy cream
¾ c. semi-sweet chocolate chips
Chocolate sprinkles (to garnish)

Crush the Oreos into fine crumbs (a food processor works wonders here), then mix with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill for 30 minutes.

In a stand mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla, melted dark chocolate, and espresso powder, mixing until fully incorporated. In a separate bowl, whip the heavy cream into stiff peaks, then gently fold it into the chocolate mixture for that airy texture.

Spread the filling evenly over the chilled crust. Refrigerate for at least 4 hours—or until it’s fully set and ready to slice.

Once set, run a knife around the edge and remove the springform pan. For the topping, heat the heavy cream, pour it over the semi-sweet chocolate chips, and stir until smooth. Let it cool slightly, then drizzle it over the cheesecake. Finish with a generous scattering of chocolate sprinkles around the edges.

Return the cheesecake to the fridge for another 30 minutes to let the ganache set, then slice and serve.

This no-bake wonder is a total crowd-pleaser. The deep chocolate flavor, enhanced by a hint of espresso, pairs perfectly with the crunchy Oreo crust and silky ganache. Whether you’re hosting friends or just treating your family, this recipe delivers every time. I’m already planning my next slice!

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Triple Chocolate Frozen Dessert

 The problem with making a delicious dessert to serve on Valentine’s Day is that you can’t write about it until after Valentine’s Day. Fortunately, this dessert works at any time of the year. It takes a bit of time to create due to both the cooling down of ingredients, and the freezing of the dessert itself, but it is well worth it, and so easy a child could do it.

Triple Chocolate Frozen Dessert

Slightly adapted from TastesofLizzyt.com

 7.5 oz. white chocolate, finely chopped

7.5 oz. milk chocolate, finely chopped

7.5 oz. dark chocolate, finely chopped

3 c. heavy cream

2 t. espresso powder

Optional toppings: hot fudge sauce, mini chocolate chips, chopped nuts

Spray a 9”x5” loaf pan with PAM, and then line with aluminum foil so that it completely covers the pan and extends 2 inches above the pan.

 Place the white chocolate, milk chocolate, and dark chocolate in three separate bowls.

 In a heavy-bottomed saucepan, heat the cream over medium-low heat until it is hot and simmering. Be sure to stir it often so it doesn't scorch.

 Pour 1 cup of cream over the white chocolate, 1 cup over the milk chocolate, and the last cup over the dark chocolate. Stir each of the chocolate mixtures until it is creamy and smooth, with the chocolate completely melted. (Add the espresso powder to the melted milk chocolate.) Allow the mixtures to cool for 5-10 minutes; refrigerate for 30 minutes to cool.

In the bowl of a stand mixer (or using a hand mixer), beat the milk chocolate mixture with the whip attachment on medium-high for 2-3 minutes. Watch it carefully and stop the mixture when it becomes thick like sour cream. Be careful not to over-beat. The colder the chocolate is, the faster it will whip up.

 Spread the whipped milk chocolate in the bottom of the prepared pan. Place the pan in the freezer.

 Rinse the mixing bowl and whip attachment. Repeat this process with the white chocolate. Again, be careful not to over mix. Watch the mixture as it whips and stop it as soon as it becomes thick and creamy. Spread the white chocolate over the top of the milk chocolate layer in the pan. Place the pan back into the freezer.

 Rinse the mixing bowl and whip attachment. Repeat this one last time with the dark chocolate. Spoon this mixture over the white chocolate layer and smooth the top.

Cover the top of the pan with foil and freeze until firm, at the minimum, 3 hours.

When you are ready to serve, lift up on the foil to remove the dessert from the pan. Invert the frozen dessert onto a serving plate and remove the foil. Top with the optional toppings, if desired. Slice and serve.

 

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Cherry Delight

If there was ever a holiday worth mentioning, my mother was always there to celebrate it, generally with an appropriate dinner and equally appropriate decorations. My mother did love a good party. Initially this cherry dessert was served on George Washington's Birthday (you know, considering the whole cherry tree thing and all), but it later became the accepted Valentine's Day dessert (often made in a heart-shaped pan) because of the lovely red color, the succulent cherries, and probably because two parties right in a row was a bit much to handle.

My mother will have been gone three years this Thursday. I hadn't thought about this dessert in a long time, but when I did, I had to make it. There are a lot of Cherry Delight recipes on the web, but mother's differed because of the inclusion of the chopped pecans, and light flavoring of the cherry pie filling. It is a lovely, tasty, seasonably romantic dessert that holds a lot of good memories for me. I'm heading out to take a couple of pieces to dad.

Cherry Delight

Crust:  

10 rectangular graham crackers, finely crushed

½ c. confectioners' sugar

¼ c. butter, melted

 

 First Layer:

1 (8-oz.) pkg. cream cheese, room temperature

1 (8-oz.) container whipped topping

1 c. confectioners' sugar

½ c. chopped pecans

Second Layer:

1 (12-oz.) can cherry pie filling

½ t. almond extract

Pinch cinnamon 

Mix together graham cracker crumbs, confectioners' sugar, and butter in a medium bowl until thoroughly combined; press into an 8x8-inch pan.

Whisk cream cheese, whipped topping, and confectioners' sugar in a separate medium bowl until smooth; spread over graham cracker crust. Sprinkle nuts evenly over cream cheese mixture.

Pour cherry pie filling into yet a third medium bowl and stir in the extract and cinnamon. Pour this over the cream cheese layer.

Refrigerate until firm, at least 1 hour.

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