• Cooking Time:
  • Servings: 30 bars
  • Preparation Time:



  • 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.
  • Add vanilla.
  • 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.

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