Malted Milk Ball Bark Recipes

HOMEMADE MALTED MILK BALLS RECIPE

Steps:

• over very low heat melt the white chocolate in a double boiler
• remove from the heat and add the malted barley powder one TBSP at a time, stirring well after each addition, keep adding powder until the dough is stiff enough to roll into balls
• let it cool about ten minutes then check to see if it needs more malted barley powder, roll a small ball about 1/2 inch or so, if it holds it's shape with minimal flattening then you're ready to roll, if not add more malted barley powder as needed to make a ball that will hold it's shape
• roll the dough into small 1/2 inch balls
• freeze on a cookie sheet for 10 minutes or so
• melt the chocolate chips over very low heat in a double boiler until thoroughly melted
• dip the malt balls into the chocolate and return to the cookie sheet
• when all the balls are dipped cool in the fridge or freezer
• then store in an airtight container in the fridge
• let them warm for a few minutes before eating

MALTED MILK BARS

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.