Oh, where do I even begin with these chocolate malt bars? They’re more than just a dessert; they’re a ticket back to childhood summers, to sneaking treats after dinner, and to that pure, unadulterated joy of something utterly delicious. I remember my grandma making a version of these when I was little, and the smell alone would send me running into the kitchen. It wasn’t quite the same as a brownie, and definitely not as fussy as a fancy cake, but it had this incredible, comforting chewiness and a flavor that was just… special. It’s that unique, slightly toasty, deeply satisfying taste that only malt can bring. These chocolate malt bars capture that magic perfectly, and honestly, they’ve become a lifesaver on those nights when a serious sweet craving hits but the thought of a full baking project feels overwhelming. They’re surprisingly simple, ridiculously forgiving, and they disappear in minutes at my house. If you’ve ever loved a classic malted milkshake, you are going to be obsessed with these.
Thank you for reading this post, don't forget to subscribe!What is chocolate malt bar?
So, what exactly are we talking about when we say “chocolate malt bar”? Think of it as the happy medium between a Fudgy Brownie and a chewy cookie bar, but with a distinct malty twist. It’s essentially a baked bar that’s dense, rich, and deeply chocolatey, but the real star is the malted milk powder. This magical ingredient adds this wonderful, subtle, toasted, almost caramel-like depth that you just can’t get from plain cocoa. It gives the bars a unique flavor profile that’s both familiar and excitingly different. It’s not overly sweet, which I love, and it has this fantastic texture – slightly crisp on the edges, wonderfully soft and chewy in the middle. It’s my go-to for satisfying a chocolate craving without all the fuss of traditional baking. It’s straightforward, satisfying, and truly comforting.
Why you’ll love this recipe?
Let me tell you, there are so many reasons why this recipe has earned a permanent spot in my recipe box. First and foremost, the flavor is just out of this world. The combination of rich chocolate with the unique, comforting taste of malt is pure bliss. It’s like a hug in bar form! And the texture – oh, the texture! You get those lovely slightly chewy edges and a soft, almost fudgy center that just melts in your mouth. It’s not too cakey, not too crumbly, just… perfect.
But it’s not just about the taste; it’s also about how incredibly easy this is. I’ve tested this recipe more times than I can count, and it never fails me. Even if you’re not a seasoned baker, you can whip these up in no time. Seriously, the hands-on time is minimal, and most of that involves just stirring things together. It’s a lifesaver on busy weeknights when everyone’s asking for a treat, or when unexpected guests pop by and you want to whip up something impressive without a lot of stress.
And let’s talk about budget-friendliness. The ingredients are pretty standard pantry staples for most home bakers, and malted milk powder is surprisingly affordable and goes a long way. You don’t need fancy or expensive items to make these turn out spectacular. Plus, they are so versatile! You can enjoy them as is, or get a little fancy with a simple glaze or a sprinkle of sea salt. I’ve even made a batch with some chopped nuts added to the batter, and they were divine! If you enjoy my recipe for Chocolate chip cookies are chewy and delicious.You’ll appreciate the same kind of comforting, irresistible goodness here, but with that delightful malty twist.
How to Make Chocolate Malt Bars
Quick Overview
The beauty of these chocolate malt bars lies in their simplicity. You’re basically going to mix some dry ingredients, then some wet ingredients, combine them, press them into a pan, bake until golden and set, and then cool. The malty flavor comes from incorporating malted milk powder right into the batter. The result is a dense, chewy bar with an incredible depth of flavor that’s far more complex than its straightforward preparation would suggest. It’s honestly one of the most satisfying quick bakes I know!
Ingredients
For the Main Batter:
1 cup (2 sticks or 226g) unsalted butter, softened – Make sure it’s nice and soft, not melted. This helps create that perfect chewy texture. I always forget to leave my butter out, so I microwave it *very* gently for about 10 seconds at a time until it’s just pliable.
1 cup (200g) granulated sugar – For sweetness and structure.
1/2 cup (100g) packed light Brown Sugar – This is key for that chewy texture and adds a little extra moisture and caramel notes. Don’t skip it!
2 large eggs – Room temperature eggs incorporate better and give you a more even bake. I usually just pop mine in a bowl of warm water for about 5 minutes if I forget to take them out.
1 teaspoon vanilla extract – Pure vanilla extract makes a world of difference in bringing out all the flavors.
1 1/2 cups (190g) all-purpose flour – Spooned and leveled, not scooped. Scooping packs too much flour in!
1/2 cup (50g) unsweetened cocoa powder – Use a good quality one; it really impacts the chocolate flavor. Dutch-processed gives a darker color and smoother taste.
1/2 cup (60g) malted milk powder – This is our star! You can find it in most grocery stores in the baking or drink aisle. It’s what gives these bars their signature flavor.
1 teaspoon baking soda – For a little lift, but not too much, as we want a dense bar.
1/4 teaspoon salt – Balances the sweetness and enhances all the other flavors.
For the Filling (Optional but Recommended!):
1/2 cup (1 stick or 113g) unsalted butter, softened – Again, soft is best here.
1/4 cup (25g) unsweetened cocoa powder – To make it extra chocolatey.
1/2 cup (100g) packed light Brown Sugar – For sweetness and chewiness.
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1/4 cup (60ml) milk (any kind works, I’ve used whole milk and almond milk and both are great!) – This helps create a smooth, spreadable texture.
1 teaspoon vanilla extract – To enhance the flavor.
For the Glaze (Optional):
1 cup (120g) powdered sugar – Sifted if you want a super smooth glaze.
2-3 tablespoons milk or cream – Start with 2 and add more until you reach your desired consistency.
1/2 teaspoon vanilla extract – For a hint of sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Then, grab an 8×8 inch baking pan. I like to line mine with parchment paper, leaving an overhang on two sides. This makes lifting the baked bars out so much easier, and cleanup is a breeze! Just lightly grease the pan before lining it, or directly grease the parchment paper itself.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, malted milk powder, baking soda, and salt. Whisking well is important here to make sure everything is evenly distributed, especially the baking soda and salt, so you don’t get any odd bites. This also helps aerate the flour a bit.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter with the granulated sugar and packed light Brown Sugar until light and fluffy. This usually takes a few minutes with an electric mixer, or a good arm workout if you’re doing it by hand! Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to tougher bars. Stop mixing as soon as you no longer see streaks of dry flour. It’s okay if the batter looks a little thick and dense; that’s what we want for chewy bars.
Step 5: Prepare Filling
If you’re making the filling (and I really think you should!), grab another medium bowl. Cream together the softened butter, cocoa powder, and Brown Sugar until it’s smooth. Then, stir in the milk and vanilla extract until you have a thick, spreadable mixture. It should be like a fudgy frosting.
Step 6: Layer & Swirl
Spread about two-thirds of the chocolate malt batter evenly into your prepared baking pan. Then, dollop spoonfuls of the filling mixture over the top of this base layer. You can gently spread it out with an offset spatula or the back of a spoon, but don’t worry about getting it perfectly even – rustic is good! Finally, dollop the remaining chocolate malt batter over the filling and gently spread it to cover. If you want a swirled effect, you can run a knife or skewer through the layers a few times, but be careful not to over-mix and muddy the layers too much.
Step 7: Bake
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The center might still look a *tiny* bit underdone, but it will continue to cook as it cools. Overbaking is the enemy of chewy bars!
Step 8: Cool & Glaze
Let the bars cool completely in the pan on a wire rack. This is super important! If you try to cut them while they’re warm, they’ll fall apart. Once completely cool, you can lift them out using the parchment paper overhangs. If you’re adding the glaze, whisk together the powdered sugar, milk (start with 2 tbsp and add more as needed), and vanilla until smooth and pourable. Drizzle it over the cooled bars and let it set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped it!), use a sharp knife to cut the bars into squares or rectangles. I usually get about 16 bars out of an 8×8 pan. Serve them at room temperature for the best texture. Enjoy your incredible homemade chocolate malt bars!
What to Serve It With
These chocolate malt bars are fantastic all on their own, but they also pair beautifully with a variety of drinks and other treats. They’re incredibly versatile!
For Breakfast: While a bit decadent for everyday, they make a wonderful treat on a weekend morning. Serve a small square with a steaming mug of coffee or a creamy latte. The rich chocolate and malty notes are surprisingly good with that morning caffeine boost. For a slightly lighter feel, you could serve them alongside some fresh berries.
For Brunch: Elevate them by serving them with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. They’re also a great addition to a dessert table at a brunch gathering, offering a different texture and flavor profile than typical pastries.
As Dessert: This is where they really shine! They are the perfect ending to any meal. Serve them warm with a scoop of good quality vanilla ice cream, or a drizzle of caramel sauce. A dusting of powdered sugar or a sprinkle of flaky sea salt on top also adds a lovely touch. They’re almost like a deconstructed malted milkshake in bar form!
For Cozy Snacks: Honestly, my favorite way to enjoy these is curled up on the couch with a glass of cold milk. It’s a classic pairing that never gets old. They’re also perfect for an afternoon pick-me-up with a cup of tea. My kids absolutely love them this way after school; it’s their favorite “special snack.”
I’ve also found they’re lovely served with a side of chocolate milk for the ultimate chocolate experience, or even a slightly tart raspberry coulis to cut through the richness. Whatever you choose, these bars are guaranteed to bring smiles.
Top Tips for Perfecting Your Chocolate Malt Bars
I’ve been making variations of these bars for years, and I’ve picked up a few tricks along the way that I think can really help you achieve that perfect texture and flavor every single time. These aren’t complicated steps, just little things that make a big difference!
Malt Powder Quality: Don’t skimp on the malted milk powder! While you can technically use any brand, I find that the more established brands tend to have a richer, more authentic malt flavor. Make sure it’s fresh, too. Stale malt powder can taste a bit dull.
Don’t Overmix the Batter: This is probably the most crucial tip for chewy bars. Once you add the dry ingredients to the wet, mix *just* until everything is combined. Overmixing develops gluten, which will make your bars tough and cakey instead of wonderfully chewy. It’s better to have a few tiny streaks of flour left than to overmix.
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Achieving the Right Texture: For the chewiest bars, I prefer using a combination of granulated and light brown sugar. The brown sugar, with its molasses content, adds moisture and helps create that delightful chew. Make sure your butter is softened, not melted or cold, for the best creaming action, which also contributes to texture.
The Filling Swirl: When you’re adding the filling and swirling, remember that less is often more. You want distinct layers and pockets of the fudgy filling, not a muddy mess. A few gentle swirls with a knife or skewer are all you need. If you’re not confident with swirling, you can even just spread the filling evenly over the base layer and then top with the remaining batter.
Baking Doneness: My oven tends to run a little hot, so I always start checking around the 25-minute mark. You’re looking for the edges to be set and lightly golden, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. The center will firm up as it cools. If you bake them until the toothpick comes out completely clean, they’ll likely be overbaked and dry.
Cooling is Key: Seriously, resist the urge to cut into these while they’re warm! They need that full cooling time in the pan to set up properly. Trying to cut them too soon will result in a gooey, crumbly mess. Letting them cool completely on a wire rack ensures even cooling and prevents the bottom from getting soggy.
Glaze Consistency: For the glaze, start with the lower amount of milk and add more a teaspoon at a time until you reach your desired drizzle consistency. Too much milk and it will be too thin and run off. Too little and it will be too thick to spread nicely. A good glaze should be pourable but not watery.
Ingredient Swaps: I’ve experimented a bit here! If you can’t find malted milk powder, you can still make a delicious chocolate bar by omitting it and adding an extra 1/4 cup of flour and 1/4 cup of cocoa powder to the batter. It won’t have that malty depth, but it will still be wonderfully chocolatey. For a dairy-free version, use vegan butter sticks and a non-dairy milk (like almond or oat milk) in the batter and filling.
Storing and Reheating Tips
One of the best things about these chocolate malt bars is how well they keep. They actually tend to get even chewier and more delicious on day two!
Room Temperature Storage: Once completely cooled and any glaze has set, you can store the bars at room temperature. Keep them in an airtight container. They’ll stay fresh and delicious for about 3-4 days. This is perfect for keeping a batch on the counter for easy snacking throughout the week. I usually just pop them back into the pan they were baked in, cover tightly with plastic wrap or foil, and call it good.
Refrigerator Storage: If your kitchen is particularly warm or humid, or if you just want them to last a little longer, you can store them in the refrigerator. Place them in an airtight container, and they should keep well for up to a week. The texture might become slightly firmer when chilled, but they are still delightful. I often find myself reaching for one straight from the fridge when I need a cool, sweet treat.
Freezer Instructions: These bars freeze exceptionally well! This is my secret for always having a treat on hand. Let them cool completely, and if you’ve glazed them, ensure the glaze is fully set. Cut them into individual portions or leave them as bars. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep their best quality for about 2-3 months. To thaw, simply unwrap them and let them come to room temperature on a plate for a few hours. You can also gently reheat them for a few seconds in the microwave if you prefer them warm.
Glaze Timing Advice: If you plan to freeze your bars, I often recommend glazing them *after* thawing. This keeps the glaze looking its freshest and prevents it from becoming sticky or chalky from freezer condensation. However, if you’re just storing them at room temperature or in the fridge for a few days, glazing them before storing is perfectly fine and makes them ready to eat straight from the container.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chocolate malt bars! I truly hope you give these a try. They’re such a simple pleasure, but they deliver big on flavor and that comforting, nostalgic feel that I think we all need a little more of. They’re perfect for satisfying a craving, for sharing with loved ones, or just for enjoying with a quiet cup of coffee. The unique malt flavor is something truly special and elevates these beyond your average brownie or cookie bar.
If you enjoy baking simple yet incredibly rewarding treats, you might also love my recipe for easy no-bake cookies, which offer a different kind of delightful chewiness. Or, if you’re a chocolate fiend like me, my recipe for decadent dark chocolate cookies is always a winner.
I can’t wait to hear what you think of these chocolate malt bars! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. And if you share a photo on social media, be sure to tag me! Happy baking, and enjoy every delicious bite!
chocolate malt bar
Ingredients
Main Ingredients
- 1.5 cups crushed Oreo cookies about 20 cookies
- 4 tablespoons unsalted butter melted, for crust
- 2 tablespoons unsalted butter
- 2 cups regular marshmallows about 18 marshmallows
- 0.5 cup semi-sweet chocolate chips
- 0.25 teaspoon kosher salt
- 8 ounces cream cheese room temperature
- 0.75 cup confectioners' sugar
- 0.75 cup chocolate malt powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup crushed malted milk balls like Whoppers
Instructions
Preparation Steps
- Line an 8x8-inch baking dish with parchment paper, allowing the sides to overhang for easy removal.
- In a small bowl, combine the crushed Oreo cookies and 4 tablespoons of melted butter. Press firmly into the bottom of the prepared dish. Chill in the refrigerator while preparing the filling.
- In a medium saucepan over medium-low heat, melt 2 tablespoons of butter. Add marshmallows, chocolate chips, and salt. Stir until marshmallows are just melted and smooth. Remove from heat and let cool for 5-8 minutes until slightly thickened.
- In the bowl of a stand mixer with the paddle attachment, beat cream cheese, confectioners' sugar, chocolate malt powder, and vanilla until smooth and creamy.
- Switch to the whisk attachment. With the mixer on low, pour in the heavy cream. Whip until the mixture is light, fluffy, and fully combined.
- Gradually fold the cooled marshmallow-chocolate mixture into the whipped cream base. Mix until fully incorporated.
- Pour the filling over the chilled crust, spreading it into an even layer. Sprinkle the top with crushed malted milk balls.
- Refrigerate the bars for 3-4 hours, or until completely set. Lift out with parchment, slice into squares, and serve cold.
