Tag Archives: vanilla malt

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