Malted Milk Squares

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Chocolate Base

  • 3/4 cup (1 1/2 sticks) butter
  • 4 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Malted Milk Topping

  • 3/4 cup malted milk powder (no sugar added)
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 1/2 cups malted milk balls candies (about 5 ounces), coarsely chopped


  1. Heat oven to 350 degrees F. Grease a 13 x 9-inch metal baking pan. Line pan with foil; grease foil.
  2. Chocolate Base: In heavy 3-quart saucepan, melt butter with chocolates over low heat, stirring frequently.
  3. Remove saucepan from heat.
  4. With wooden spoon, stir in sugar and vanilla, then stir eggs until well mixed.
  5. In small bowl, combine flour, baking powder, and salt into chocolate mixture just until blended.
  6. Pread batter evenly in pan.
  7. Bake for 25 to 30 minutes, until a wooden pick inserted 1 inch from edge comes out clean.
  8. Remove pan from oven.
  9. Cool completely in pan on wire rack.
  10. Malted-Milk Topping: In small bowl, mix malted milk powder, milk and vanilla extract until mixed.
  11. Stir in butter, then confectioners' sugar, until blended.
  12. With small metal spatula, spread topping over cooled bars; top with chopped malted milk ball candies.
  13. When topping is firm, transfer with foil to cutting board.
  14. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.

Yield: 32 bars

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