I’m so impatient. I wanted to make these so badly, I went out and bought one of those milk-cartony looking containers of Whoppers.
If only I had waited two weeks. I could have totally raided my kiddos Halloween treat bags and
swiped borrowed some mini-packets of candy to make these awesome bar cookies!
These blondies have a subtle malted milk flavor, bits of chocolate, bits of Whopper (substitute generic version – if they exist? – here) and a whole lot of yummy. Get ready to scavenge those treat bags! I promise your little monsters won’t mind (much).
The recipe source, blog Pink Parsley, recommends serving with a scoop of vanilla ice cream. Uh, ok!
Chocolate Malted Blondies
2 1/3 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. malted milk powder
14 Tbsp. unsalted butter, softened and cut into 1-inch cubes
1 3/4 cups firmly packed brown sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup malted milk balls (like Whoppers), coarsely chopped
3/4 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, and malted milk powder.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until completely combined, and light and fluffy. Scrape down the bowl, and add the eggs one at a time, beating well between each addition. Beat in the vanilla until combined.
4. Add the flour mixture in 2 batches, at low speed, mixing until just combined.
5. Using a rubber spatula, fold in the malted milk balls and whoppers. The mixture will be very thick.
6. Turn out into the prepared pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack to cool for 20 minutes. Cut into squares to serve immediately, or they can be stored in an airtight container at room temperature for 3-5 days.