Category Archives: Malt

Fresh Strawberry Malts

Fresh Strawberry MaltsHave you noticed that I live for berry season? Is it obvious I start thinking about it the minute I’m done with holiday baking? Because I do.Fresh Strawberry MaltsAnd in case you‘ve missed it, I have a bit of a “thing” for malted milk powder, especially in classic Chocolate Malts.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsTo those points, did you know that if you combine fresh strawberries, a hefty dose of malted milk powder and a pint of vanilla ice cream in a blender and let it whirl, you’ll wind up with something creamy, thick, and bursting with malty strawberry flavor?Fresh Strawberry MaltsBecause you will. And it will be such a stunning shade of light pink that it won’t need any sort of accoutrements.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsBut, I mean, a little whipped cream and a festive paper straw never hurt anything.Fresh Strawberry Malts

Fresh Strawberry Malts
makes 2 medium or 3-4 small malts

12 ounces fresh strawberries (about a 1 pound box, trimmed and hulled)
1/2 cup malted milk powder
1 pint (2 cups) vanilla ice cream

For serving (optional):
whipped cream

Combine strawberries, malted milk powder, and vanilla ice cream in a high-powered blender. Pulse a few times to break up the strawberries and then blend until smooth. Pour into glasses, top with whipped cream (if desired), and serve immediately.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry Malts

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Vanilla Malt Magic Bars

Vanilla Malt Magic BarsI must have a thing for sweetened condensed milk right now—this is the third post in a row that requires cracking open a can of the good stuff.Vanilla Malt Magic BarsCan you blame me? It’s just so versatile! If you want something to be smooth, creamy, or structurally sound without a million ingredients, sweetened condensed milk is probably the ingredient you want. See exhibits A, B, and C. And these brownies. And these cookie bars. Oh, and this no-churn ice cream. This one, too.

I told you, I’m a little obsessed.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic BarsSweetened Condensed Milk is probably most popular as the key ingredient in Magic Bars (aka 7 Layer Bars, aka Hello Dollies). In those, it acts as a soft, chewy filling and a vehicle for various chocolate chips, nuts, and coconut. I don’t currently have a recipe for traditional Magic Bars—rest assured, you can find a million of them online—but I have taken the basic formula and put it on a blondie and made two chocolate variations, including Chocolate Malt Magic Bars! Today, I’m taking that recipe and giving it a vanilla malt makeover 😍 Vanilla Malt Magic BarsThat’s right—Vanilla Malt Magic Bars, y’all! They’re soft and chewy with a big vanilla malt flavor and a buttery cookie crumb crust. The filling is studded with white chocolate chips and broken pieces of Golden Oreo, and the tops are ever so slightly crackly thanks to the way sweetened condensed milk caramelizes in the oven.Vanilla Malt Magic BarsThese bars require just seven ingredients and come together quickly and easily…again, because sweetened condensed milk makes things a snap.Vanilla Malt Magic BarsOh, and they stay soft and delicious for days on end because…well, you know.Vanilla Malt Magic Bars

Vanilla Malt Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

30 vanilla sandwich cookies (like Golden Oreos), divided
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2/3 cup malted milk powder
pinch of Kosher or sea salt
1/2 cup white chocolate chips

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 vanilla sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and salt. Mixture will be thick and slightly grainy.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break remaining 6 vanilla sandwich cookies into pieces and scatter over sweetened condensed milk mixture, followed by white chocolate chips. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic Bars

Vanilla Malt Cookies

I got these Vanilla Malt Cookies right on the first try. That doesn’t happen very often, so it warrants a mention.

Vanilla Malt CookiesIt was a random Wednesday three years ago and I was making five-or-so dozen of whatever I wanted for a weekly cookie order I had at the time. I could have just made a batch of chocolate chip cookies every week and they would have been happy, but instead, I took this standing commitment as an opportunity to try new ratios, methods, and flavors. Every Wednesday night, I’d bring in a couple of new recipes and take feedback from the group. In case you are wondering, in addition to being a good way to do some experimental baking, being the “cookie lady” is also a great way to make friends.

Vanilla Malt CookiesRecipes that got the group’s approval include my Oatmeal Chocolate Chip Cream Cheese Cookies, Banana Pudding Cookies, and Maple Creme Sandwich Cookies, among others in the archives. Luckily, I was smart enough to write almost all of the recipes down…you know, just in case I ever started a baking blog 😉

Vanilla Malt CookiesAll that is to say, these Vanilla Malt Cookies were a last-second experiment-turned-instant-hit, and I’m here on this snowy Wednesday three years after their debut to tell you all about them.

Vanilla Malt Cookies Trust me, the minute you sink your teeth into one of these Vanilla Malt Cookies, you’re going to lose your cookie-loving mind. While these are a bit thinner than most of the cookies you’ll find on this site, what they lack in puffiness, they more than make up for in chewy centers and crispy edges.

Vanilla Malt CookiesOh, and flavor. Between the big hit of vanilla extract and the richness of the malted milk powder (and the butter! and the white chocolate chips!), there’s plenty going on here.

Vanilla Malt CookiesI know there’s at least one person out there wondering why I chose to make these malted beauties with vanilla instead of chocolate. To that person, I say that vanilla malt may not be as popular as its chocolate counterpart, but it is just as delicious, if not more so. The vanilla and malted milk powder complement each other beautifully and make everything about these cookies just…divine.

Vanilla Malt CookiesBut if you really can’t wrap your mind around malt without chocolate, see here, here, here, and here, for everything chocolate-malty.

Vanilla Malt CookiesFor the rest of you, make a batch of this cookie dough, crank the oven to 350F, and prepare to fall in love.Vanilla Malt Cookies

Vanilla Malt Cookies
makes about 3 dozen cookies

3 cups all purpose flour
1/2 cup malted milk powder
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
4 teaspoons real vanilla extract
1 cup white chocolate chips

In a medium mixing bowl, whisk together flour, malted milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Mix in granulated and light brown sugars, followed by egg, egg yolk, and vanilla. Add dry ingredients in two installments, scraping down the bowl as necessary. Mix in white chocolate chips. Dough will be very thick.

Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Place oven racks in central positions and preheat the oven to 350F. Line two rimmed baking sheets with parchment.

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans. Bake 9-11 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Cookies are done when edges are just barely starting to turn golden and centers still look a bit underdone. Let cookies cool on pans for 5 minutes before transferring to a rack to cool completely. Let baking sheets come back to room temperature before repeating process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Vanilla Malt Cookies

Chocolate Malt Magic Bars

Chocolate Malt Magic BarsI’ve been into more complex recipes lately–recipes that require me to be fearless and willing to make mistakes and try again (and again, and again). Yeast doughs and layer cakes, y’all. They’re not for the faint of heart. I am (briefly) resisting the urge to make another today. As much fun as I have with these more involved recipes, I don’t know that I can handle another day like this past Saturday quite so soon.

So today, let’s keep it simple. Really, really simple. Like seven ingredients, no room temperature-ing, no mixer, no stress simple. But with a major chocolate payoff.

Chocolate Malt Magic BarsY’all, these Chocolate Malt Magic Bars are fantastic. They have all the flavors of your favorite fountain treat, plus a buttery chocolate cookie crust. Did I mention that they come together in less than 45 minutes start-to-finish?! Let me show you.

First, make a chocolate cookie crust. Simply place a couple of sleeves of chocolate sandwich cookies in a food processor and pulverize them. Drizzle in some melted butter and process until the mixture holds together like wet sand. Press that into the bottom of a foil-lined 8-inch pan and bake for five minutes, just to set.

Chocolate Malt Magic BarsChop a bunch of chocolate and scatter it over the crust. I used milk chocolate here, as I prefer its smooth flavor alongside that of the malted milk powder. If dark chocolate is more your style, feel free to use it. You could also throw in some chopped malted milk balls, if you happen to have them on hand.

Chocolate Malt Magic BarsHere’s where it all comes together. Whisk together a can of sweetened condensed milk, a tablespoon of melted butter, and a touch of vanilla. Add in a hefty dose of malted milk powder and a little bit of cocoa powder, and mix until smooth. Drizzle that over the chopped chocolate and tap the pan on the counter a few times to ensure even distribution. Bake it all for 30 minutes or so, until the filling just barely jiggles when the pan is jostled. Let the bars cool completely before slicing and treating yourself to two 😊

Chocolate Malt Magic BarsI hope y’all are as obsessed with chocolate malt flavor as I am because these bars have A LOT of it. The jazzed-up condensed milk and chopped milk chocolate melt together as the bars bake, creating a soft, chewy, chocolaty, malty layer of amazingness. And underneath all of that, there’s that crunchy, buttery cookie crust. These bars are a texture-lover’s dream! Incredible texture, chocolate malt flavor, and they’re easy? If I were you, I’d be running to the kitchen right now.Chocolate Malt Magic Bars

Chocolate Malt Magic Bars
makes 1 8-inch pan, about 12-16 bars

24 chocolate sandwich cookies (like Oreos)
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2/3 cup malted milk powder (I use Carnation)
1/4 cup natural unsweetened cocoa powder
6 ounces milk chocolate, chopped

Preheat oven to 350F. Line a 9-inch square pan with aluminum foil, leaving overhang on two sides. Generously butter foil. Set aside.

Place chocolate sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and cocoa powder. Mixture will be slightly grainy.

Scatter chopped milk chocolate over the crust. Drizzle sweetened condensed milk mixture over chocolate. Tap pan on the counter several times to distribute mixture and release any air bubbles. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Malted Whoppers Cookies

Malted Whoppers CookiesIt feels good to be making cookies again. I haven’t baked much since the holidays ended–I had eaten so much sugar that it simply didn’t appeal. I made a few cakes for orders, but other than those (and a batch of granola), January was all savory. It was nice to change it up, but…I just really love making cookies.

Malted Whoppers CookiesY’all know I have a thing for chocolate malts. I already have a recipe for the classic fountain treat and a really delicious Malted Chocolate Buttercream on here. If I had it my way, there would be malted milk powder in pretty much everything I make, but since an all-malt-all-the-time blog might get a little tedious, I’ve tried to space it out.

If you are as in love with malted milk powder as I am, today’s your lucky day. These Malted Whoppers Cookies have a double dose of the good stuff: 1/2 cup in the dough and crushed Whoppers candies strewn throughout! Oh yes, these are a malt lover’s dream cookie.

Malted Whoppers CookiesOne thing before we get to the recipe. I have gone on and on about how I prefer my cookies to be puffy rather than flat. Malted milk powder contains sugar which, combined with the sugar in this recipe, causes the cookies to spread. Normally, this would drive me insane, but somehow these thinner cookies don’t bother me in the slightest. Maybe it’s the chewy centers and crispy edges. Or maybe it’s all that malt.

It’s probably the malt.Malted Whoppers Cookies

Malted Whoppers Cookies
makes about 3 dozen cookies

2 1/2 cups all-purpose flour
1/2 cup malted milk powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups Whoppers candies, crushed (most of a 12-ounce box)

In a medium-large mixing bowl, whisk together flour, malted milk powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add granulated and dark brown sugar and beat until combined. Mix in eggs one by one, followed by vanilla. Add dry ingredients in two installments, combining completely after each addition. Add crushed Whoppers and mix just until dispersed. Cover dough with plastic and refrigerate for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop chilled dough in 2 tablespoon increments and roll into balls (I use a medium cookie scoop). Place dough balls at least 3 inches apart on prepared pans. Bake 9-11 minutes, or until the edges are turning golden and the tops are still a bit shiny. Let cookies cool on the baking sheets for 10 minutes before removing to a rack to cool completely. Repeat with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Malted Whoppers Cookies