Chocolate Malt Bundt

Chocolate and bread swirled together make this Chocolate Malt Bundt just as beautiful as it is delicious.

Prep: 15 min | Bake: 40 min | Yield: 8 servings

Ingredients

Bundt

• 24 Rhodes White Dinner Rolls, thawed to room temperature
• 1/4 cup butter, melted
• 1/2 cup Ovaltine™ Classic Malt Mix
• 3/4 cup chocolate chips

Topping

• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup chocolate chips
• 4 tablespoons Ovaltine™ Classic Malt Mix
• 1/2 cup crushed malt balls

Instructions

Bundt

1. Cut rolls in halves.
2. Place Malt Mix in one bowl and melted butter in another.
3. Spray Bundt pan with nonstick spray and sprinkle 1/8 cup chocolate chips at the bottom of the pan. Roll each roll piece in butter then in the Malt Mix. Place 24 of the coated pieces in the bottom of the Bundt pan and sprinkle with 1/3 cup chocolate chips.
4. Layer the remaining pieces over top and sprinkle with remaining 1/3 cup chocolate chips. If any is left, sprinkle the remaining melted butter and Malt Mix over the top of the bundt.
5. Cover with sprayed plastic wrap and let rise for 30 minutes or until doubled in size.
6. Remove plastic wrap and bake at 350 degrees F for 35 to 40 minutes.
7. Remove from oven and wait for 3 to 5 minutes before inverting onto serving tray.

Topping

1. Place Malt Mix, sweetened condensed milk, and chocolate chips in a microwave safe bowl. Heat on HIGH for 30 seconds.
2. Stir mixture until fully combined.
3. Pour over top of the Bundt.
4. Top with malt balls.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv