Olla-Podrida: malted milk balls

Showing posts with label malted milk balls. Show all posts

Monday, March 2, 2026

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!

This post contains affiliate links.

Tuesday, April 3, 2018

Chocolate Malt Cake with Chocolate Malt Frosting

I no longer do much for Easter. It’s not that I wouldn’t like to do something for Easter, it’s just that so many people have passed on, grown-up, have their own families, moved away, well… It is what it is. I make no complaints, I’m happy enough to do my own thing, but I do take a meal to my dad, and I did that on Good Friday. The meal consisted of a glazed spiral ham, a corn dish for which he has a particular liking, the pretzel salad that I mentioned here, a potato casserole, loaf of Rosemary Sea Salt Bread, and this cake.

I’ve said it once, I’ll say it again, I am not a baker, but I got to wondering what my dad might like for dessert. I know one of his favorite things, besides pecan pie, is a chocolate malt, so I thought I would make a chocolate malt cake. The only thing stopping me was the lack of a recipe, so I decided to come up with one of my own. It was very good, but not without its issues. I wanted to decorate it and make it look pretty. Therefore, I cut up malted milk balls and put them on the top of the cake as you can see in the pictures, something I did the day prior to taking the cake to my dad. That was not a good idea. The malted milk balls absorbed moisture from the frosting, and got a little gummy. Pretty, but chewy. I also thought I would split the two layers for extra frosting. Dad did not complain because he loves his sweets, but to me that was just too much frosting. So, keep these things in mind when you make this cake, and you should, because it is very dense and chocolaty.

Chocolate Malt Cake with Chocolate Malt Frosting

Cake:
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened cocoa powder
1/4 cup chocolate malt powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot, freshly brewed coffee

Frosting:
3/4 cup butter
1 cup unsweetened cocoa powder
1/2 cup chocolate malt powder
5 1/2 cups confectioners sugar
3/4 cup whole milk
1 teaspoon vanilla extract

Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside.

In the work bowl of a stand mixer, whisk together sugar, flour, cocoa, malt powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla, and using the paddle attachment, beat at medium high speed for three minutes. Remove bowl from mixer, and stir in the hot coffee by hand. Divide mixture evenly between the two prepared pans. Bake for 35 to 45 minutes, or until tops spring back and a toothpick comes out clean. Remove from oven and cool on racks for 20 minutes. After the 20 minutes are up, run a knife around the edges of the pans, and invert both onto wire racks to cool completely.

To make the frosting, cream butter until light and fluffy, about 3 minutes. Stir in cocoa, malt powder, and confectioner’s sugar alternately with the milk and vanilla. Beat to a spreading consistency another 3 to 4 minutes. Frost cake as you see fit.