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.