Chocolate Malt Bars Recipes

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and 2-1/2 cups malted milk balls. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Sprinkle with remaining malted milk balls; press into chocolate. Let stand until set. Using a serrated knife, cut into squares.

Steps:

• In a small saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium heat until mixture comes to a boil; cook 1-2 minutes longer or until thickened. Remove from the heat; stir in chocolate and vanilla until smooth., Transfer to six dessert dishes, about 1/3 cup in each. Cover and refrigerate for at least 2 hours before serving., Garnish each serving with 2 tablespoons whipped topping, 1/2 teaspoon chopped malted milk balls and a cherry.,

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

Steps:

• Preheat oven to 350° F and grease an 8x8" square baking pan.
• Melt the unsweetened chocolate in a microwave or over a double-boiler.
• In a medium bowl, cream together the shortening and sugar until fluffy and light.
• Beat in eggs one at a time, then stir in vanilla and melted chocolate.
• Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture and then spread evenly in the prepared baking pan.
• Bake 25-30 minutes.
• Let bars cool in the pan before frosting.
• For the frosting: cream together butter, 1/4 cup chocolate malt powder, and salt.
• Beat in the confectioners sugar and heavy cream gradually until smooth and spreadable.
• Frost cooled bar cookies before cutting.

Steps:

• Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
• Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
• While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
• Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
• Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
• Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.