Chocolatemaltedwhoppersicecream Recipes

CHOCOLATE MALTED WHOPPER COOKIES

Steps:

• Preheat oven to 350.
• Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
• Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
• Add the eggs one at a time, beating for a minute after each one.
• Beat in the vanilla.
• Reduce mixer to low add 1/2 of the dry ingredients and mix well.
• Pour in the milk & mix.
• Add the rest of the dry ingredients and mix well.
• **The batter will look more like frosting than cookie dough.**.
• Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
• Drop by rounded teaspoons 2" apart.
• Bake for 11-13 minutes, when cookies are done they will be puffed and slightly soft to the touch.
• Let cool for 2 minutes then place on cooling rack.
• Cookies freeze well up to 2 months.
• Enjoy!

HOMEMADE WHOPPER CANDY -- MALTED

Steps:

• Melt white chocolate and mix in malted milk powder.
• Shape into 1" balls.
• If your balls turn into patties, add more malt.
• Dip in melted chocolate and allow to set.
• Note: Sometimes these turn out as malt patties rather than perfect balls.
• Don't worry.
• They still taste like Whoppers.

MILK CHOCOLATE -MALTED WHOPPERS BROWNIES

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan.
• Heat the chocolate chips and butter together in a 3-quart saucepan over low heat, stirring frequently, until melted.
• Remove pan from heat; cool slightly.
• Beat in the sugar, vanilla, and eggs.
• Stir in the flour, malted milk powder, baking powder, and salt just until combined; do not overmix.
• Spread the batter evenly in the prepared pan; sprinkle with the chopped candy.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in pan on a wire rack before cutting.
• Serve warm or completely cooled.

CHOCOLATE MALTED WHOPPERS ICE CREAM

Steps:

• In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
• Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
• Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
• Stir in the vanilla; press plastic wrap onto the surface of the custard.
• Refrigerate for at least 4 hours or overnight.
• Stir in the heavy cream and malted milk balls.
• Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
• Keep remaining custard chilled until ready to be churned.
• Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.