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White Chocolate Malted Sugar Cookie Bars

Celebrate the season with these memorable, mouth-watering White Chocolate Malted Sugar Cookie Bars.

White Chocolate Malted Sugar Cookie Bars | Sweet Baked Life

I can eat things flavored with malt just about any time of the year. However, with springtime upon us, it’s only natural that this flavor jumps out at me! When I was a little girl, I loved sweets (some things don’t change!), and Easter was one of the best holidays as it was filled with a plethora of family fun; egg hunts, basket finding, cute stuffed bunnies, good food and most of all, lots and lots of candy — including my favorite, chocolate covered malt balls!

Now, that spring is upon us, Whoppers are abundant at the stores, flowers are blooming, people are smiling, the sun is shining (or at least trying to) and pretty pastel colors are everywhere you look!

To honor my fond memories of springtime celebrations, I just had to make something with the distinct flavor of malt. I also wanted these bars to look pretty to represent the season. Truth be told, I was going to add a few drops of red food coloring to the white chocolate to make it a soft pink, but in the end, I decided to leave it white and pure.

White Chocolate Malted Sugar Cookie Bars | Sweet Baked Life

Also, with my son now a teen, we are a bit more sophisticated in our celebration of the season and Easter. However, the spirit of the big white rabbit visiting our home each spring lives forever in our hearts!

You see, when my son was young, we celebrated just like when I was a child — big candy filled baskets for all of us, an Easter egg hunt, a delicious feast and a festive dessert. The best part of me was seeing the delight in his eyes as he discovered the goodie filled basket by his bed, then he helped us look for ours! My husband would get up extra early and hide the candy-filled plastic pastel eggs throughout the yard, and my son would wander around with his basket searching for the eggs until he found all of them! It was a wonderful day filled with lost of fun and love.

To keep the tradition, I still prepare an Easter basket for my son. Yes, he has outgrown the “bunny” thing, but he still enjoys celebrating the season and getting some special gifts from mom and dad. This year, it will probably be filled iTunes and Microsoft gift cards, clothes and maybe a special box of chocolates from the See’s Candy Store along with a big chocolate bunny!

White Chocolate Malted Sugar Cookie Bars | Sweet Baked Life

I also love whipping up an inspired dessert using some of our favorite candy or flavors. These White Chocolate Malted Sugar Cookie Bars really are impressive, and who doesn’t like to celebrate with sweets?

This recipe is simple to make — it starts with a malted sugar cookie base, followed by a sweet white chocolate layer, and topped with crushed Whopper candies! The combination of soft, sweet and crunchy is amazing!

To make the preparation even easier, I used a store-bought cookie mix and just added a bit of malt and vanilla to bring out the springtime flavor that’s hard to pass up!

It does have an extra step of cooling the cookies before you add the melted chocolate and additional chopped Whoppers, but its worth the wait on these malted gems! Once they are ready to eat, your family and friends will thank you for making these decadent bars and you can reminisce about your childhood favorites!

White Chocolate Malted Sugar Cookie Bars | Sweet Baked Life

White Chocolate Malted Sugar Cookie Bars

  • Servings: 8-10
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life White Chocolate Malted Sugar Cookie Bars | Sweet Baked Life

Ingredients:
– 1 package Betty Crocker Sugar Cookie mix
– 1/2 cup Carnation Malted Milk powder
– 1 large egg
– 1/2 cup (1 stick) butter, softened
– 1 teaspoon pure vanilla extract
– 2 tablespoons milk
– 1 (5 oz.) carton Whoppers Malted Milk Balls, crushed & divided
– 4 oz Lindt White Chocolate bar, melted

Instructions

1.Preheat your oven to 350 degrees. Prepare an 8×8-inch baking pan by lining with parchment paper then spraying with non-stick cooking spray and set aside.

2. In a large bowl of an electric stand mixer, with the paddle attachment, add the cookie mix, malted milk powder, egg, butter, vanilla and milk. Beat on medium speed until the dough comes together (it will be thick).

3. Add half of the crushed Whoppers and mix with a spoon until incorporated. Transfer mixture to the prepared pan and press down to create an even layer. Bake for 30-40 minutes, until the cookie mixture is golden brown. Let cool completely on a wire rack.

4. After the cookie base is cool, top the mixture with the melted white chocolate — spreading evenly with an offset spatula. Sprinkle the top with the remaining Whoppers. Place in the refrigerator to chill.

5. When ready to serve, remove from refrigerator, lift cookies out of pan by sides of parchment paper, and cut into squares.

White Chocolate Malted Sugar Cookie Bars | Sweet Baked Life

Dig in and celebrate spring and Easter with a batch of these delightful White Chocolate Malted Sugar Cookie Bars!

Sheila

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Peanut Butter and White Chocolate Blondie Pie

What’s your favorite kind of pie? Can I tempt you with a Peanut Butter and White Chocolate Blondie Pie? It’s fun and delicious and definitely my kinda pie! It has a wonderfully soft buttery base sprinkled with pretty peanut butter eggs and dotted with white chocolate chips! And perfect for any springtime celebration!

Peanut Butter White Chocolate Blondie Pie

Turns out my boys were away this past weekend, and when I ventured to the grocery store to pick up a few things to make for myself, I wandered around until I eventually ended up in the Easter aisle (no surprise there!). I spotted these adorable Spec-tacular Eggs — Peanut Butter M&M’s. Now mind you I have had my fair share of M&M’s whether they’re the plain, peanut, almond or pretzel, but I have never had the peanut butter kind before. And I love peanut butter!

Peanut Butter and White Chocolate Blondie Pie

This was my lucky day. You see I usually don’t bake with peanut butter as they guys don’t like it, but I saw a sweet and rare opportunity! I instantly picked up a bag and decided I would make a special treat that included these yummy morsels. Blondies. These would be great tossed into my basic blondie recipe. And I couldn’t wait to get home to make them! After getting all the ingredients ready, I reached for my baking pan. But at that instant something came over me, instead of baking my blondies in rectangular pan and slicing them into squares, I decided to change things up a bit and turn my blondies into a pie. And I’m so glad I did!Peanut Butter and White Chocolate Blondie Pie Peanut Butter & White Chocolate Blondie Pie

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (9.9 oz) bag M&M Peanut Butter Spec-tacular Eggs candy
1 cup white chocolate chips

Preheat your oven to 350 degrees. Generously spray a 8 or 9-inch glass pie plate with non-stick cooking spray and set aside.

In a medium bowl combine the flour, baking powder and salt and set aside.

Then, in a large bowl of an electric mixer with the paddle attachment, mix the butter and sugars on medium speed until well combined, about 2 minutes.  Add the eggs, one at a time, beating well after each addition then add the vanilla and mix until well combined. With the mixer on low-speed, gradually add the flour mixture and mix until just combined.  Remove bowl from mixer and add the peanut butter candy eggs and white chocolate chips and stir with a spoon until just combined. Pour the mixture into the prepared pie plate and spread evenly with a spatula.

Bake for 30-40 minutes, or until top is golden brown and set.  Cool on a rack before cutting.

Get ready to grab a slice of this Peanut Butter and White Chocolate Blondie Pie and enjoy the sweet tastes of the season!

Sheila


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Honey Vanilla Cupcakes

Spring has sprung…and you know what that means?  Pretty baked things to celebrate the season! So get ready to bite into these scrumptious pastel pink Honey Vanilla Cupcakes.

Honey Vanilla Cupcakes

And don’t you just love this vantage muffin tin?

Well, one of our neighbors is selling their house and they recently had an estate sale. I walked into the garage where they had all of their kitchen things neatly placed when my eyes immediately spotted two worn out and rustic muffin tins. I reached over and plucked them off the table and nonchalantly asked the guy manning the wares the price, “three dollars for both”, he said. SOLD!

I could not beat the price — best purchase in a long time! And don’t they look great next to the pretty pink frosting?

Pretty Honey Cupcakes

I quickly walked back to my house and knew exactly what I was going to make, right then and there! These Honey Vanilla Cupcakes start with a basic box cake mix which is dolled up with almond milk, melted butter and honey and then they’re frosted with a slathering of incredible light pink honey vanilla buttercream frosting.

Top these gems off with some pastel sprinkles and you’ll be set! Set for what, well to celebrate the season of course!

Pretty Honey Cupcakes

Honey Vanilla Cupcakes
(recipe by Sheila | Sweet Baked Life)

Cupcakes
1 box (15.25 oz.) white cake mix
1 cup almond milk
1/3 cup butter melted
3 large eggs
2 tablespoons honey
1 teaspoon pure vanilla extract

Frosting
1 box (16 oz.) confectioners sugar
1 cup unsalted butter, softened
1 tablespoon honey
1 teaspoon pure vanilla extract
2 tablespoons almond milk

Pastel sprinkles, for garnish

Heat your oven to 350 degrees. Line muffin pans with pretty liners and set aside. Note this recipe yields 18-24 cupcakes.

In a large bowl, add all of the ingredients for the cupcake batter. With a hand-held mixer, beat on medium speed for 2 minutes. Pour or spoon batter into prepared muffin pans and bake for about 18-20 minutes. Cool completely on a wire rack before frosting.

For the frosting: in a large bowl of an electric mixer, add sugar butter and honey and beat on high-speed until fluffy, slowly add the vanilla extract and milk. Note, if frosting is too thick add more milk or if too thin add more confectioners sugar. Frost cupcakes and sprinkle with pretty sprinkles.

Pretty Honey Cupcakes

These moist Honey Vanilla Cupcakes are perfect for Easter or any springtime celebration. Here’s to the spring and pretty things!

Sheila


15 Comments

Robin’s Nest Coconut Chocolate Bites

Look what’s about to hatch just in time for Easter! It’s these adorable Robin’s Nest Coconut Chocolate Bites which taste simply incredible and will remind you of a beautiful springtime day!

So get ready for a happy adventure as you pop a few of these morsels into your mouth — your taste buds will do somersaults over the gooey decadent chocolate ganache surrounded by a perfectly crisp and slightly fluffy coconut nest. And the extra special treat will come from the crunch of the chocolate malt candy eggs. A combination you’ll love! And they’re super easy to make!

Robin's Nest Coconut Chocolate Bites

You see, I had this idea of what I wanted to make — something cute, sweet and yummy for Easter. Do you ever get that way?

So anyway, I knew I wanted to use my mini muffin tins to create the nest base, but could it be that you only needed to use just coconut to form the nest? Would it stay together as it cooked? I definitely had to look that up and a found a heavenly looking coconut crust by Martha Stewart. Ok, I decided, this will do and the rest of my spring fever imagination is history. You just combine a little butter and coconut and voila you’ve got the makings for a perfect coconut nest!

Robin's Nest Coconut Chocolate Bites

Then you chop of some of your favorite chocolate and give it a warm bath of heavy cream, let it rest and it turns into a thick rich chocolate ganache.

You then simply pour the chocolate into the crust nest, drop a few Whoppers Robin Eggs on top, pop them in the fridge and in about an hour you’ll be sharing them with your friends and family — or even co-workers! Can we say, a sweet masterpiece!  Love how these look and love how they taste even more!

Robin's Nest Coconut Chocolate Bites

Robin’s Nest – Coconut Chocolate Bites

1 (14 oz) bag sweetened shredded coconut
5 tablespoons unsalted butter, softened
8 oz. bitter-sweet chocolate, finely chopped
12 ox. semi-sweet chocolate,finely chopped
1-1/2 cups heavy whipping cream
1 bag Whopper Robin Egg candies

Turn you oven to 350 degrees. Prepare 4 mini muffin pans (each with 12 openings) with non stick cooking spray and set aside.

In a food processor combine about 1/3 of the coconut and the butter. Pulse for about 2-3 minutes until it forms a ball. Turn out into a large bowl and add the remaining 2/3 coconut. With your hands mix the coconut and butter mixture together until well incorporated.

Using a 1-inch cookie scoop, divide the coconut mixture among the 48 openings. With your fingers, press the coconut down to the bottom and up the sides to form the nest. Bake for about 15 minutes or until the rims begin to turn golden brown. Remove from oven and cool completely on a wire rack.

To make the chocolate filling, add the chopped chocolate to a large bowl. Then in a small saucepan, add the cream and over medium-low heat bring just a boil. Remove from heat and immediately pour over chocolate. Let sit for 10 minutes then stir until thick and creamy.

Slowly pour the chocolate mixture into the coconut nests. When done, add a couple of Whopper Robin Eggs to the top. Refrigerate for 1 hour or overnight. Bring to room temperature before serving.

Robin's Nest Coconut Chocolate Bites

Now you can create these beautiful Robin’s Nest Coconut Chocolate Bites at your home, and your Easter Party will shine with joy!

Sheila

(recipe adapted from Martha Stewart: New Pies and Tarts book, 2011)