Malted Milk Bars

READY IN: 40mins
YIELD: 32 bars




  • Preheat oven to 325°F.
  • Spray a 13" by 9" Pyrex baking pan with cooking spray. For easier cutting, line pan with parchment paper or foil, extending it over short ends; grease parchment paper or foil.
  • Prepare chocolate base:
  • In heavy 3-quart saucepan, melt butter and semisweet and unsweetened chocolates over low heat, stirring frequently. Remove saucepan from heat.
  • With wooden spoon, stir in granulated sugar and vanilla.
  • Beat in eggs until well blended. In small bowl, combine flour, baking powder, and salt; stir into chocolate mixture.
  • Spread batter evenly in prepared pan. Bake 25 to 30 minutes, until toothpick inserted 1 inch from edge of pan comes out clean. Cool in pan on wire rack.
  • Prepare Malted Milk Topping:
  • In small bowl, stir together malted milk powder, milk, and vanilla until blended.
  • Stir in butter and confectioners' sugar until blended.
  • With small spatula, spread topping over cooled bars; top with chopped malted milk ball candies. Allow topping to set.
  • When topping is firm, transfer with parchment paper or foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.