- Servings: 30 bars
- 1 1/2 cups all-purpose flour
- 1/3 cup malted milk powder
- 1/2 teaspoon salt
- 1 cup butter
- 4 ounces unsweetened chocolate, cut up (I used Ghiradelli)
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup chopped walnuts, toasted
- 4 ounces coarsely crushed malted milk balls (about 1 cup)
Preheat oven to 325ºF.
Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
In a medium bowl, combine flour, malted milk powder, and salt; set aside.
In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts.
Remove from heat, stir in sugar.
Using a wooden spoon, beat in eggs, one at a time.
Stir in flour mixture, walnuts and half of the crushed malted milk balls.
Spread batter in prepared pan.
Bake in preheated oven for 35 minutes.
Cool in a pan on a wire rack.
Cut into bars.
To package, place remaining crushed malted milk balls in a small plastic bag with the instructions, 'Use a small amount of canned frosting to 'glue' malted milk balls atop bars.'
To Store: Layer unfrosted bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.