Sweet Baked Life

my sweet journey through life…


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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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Chocolate Malt Ice Cream {with chocolate covered almonds}

Turn your hot summer time days into cool summer time treats with this heavenly no-churn Chocolate Malt Ice Cream with chocolate swirls and chocolate covered almonds!

Heavenly no-churn Chocolate Malt Ice Cream with chocolate swirls and chocolate covered almonds | Sweet Baked Life

Yes, you heard me correct — to make this decadent ice cream you don’t even need to pull out your ice cream maker!

This is really my kind of sweet treat to make during the hot months of the summer — quick, easy and no need to drag out a machine or turn on your oven!

You just use a few simple ingredients; sweetened condensed milk, malt powder, heavy whipping cream, chocolate syrup, and chocolate covered almonds. And what you get is an amazing dessert — good enough to dazzle your friends!

Heavenly no-churn Chocolate Malt Ice Cream with chocolate swirls and chocolate covered almonds | Sweet Baked Life

And around here, this really is the perfect dessert. It’s been so incredibly hot, that when you get home from a long day at work, nothing is better than this Chocolate Malt Ice Cream waiting for you in your freezer!

A few weeks ago we had 8 consecutive days where it was over 100 degrees. It finally cooled down to the mid-80’s for several days — perfect weather in my mind, but this week we are climbing up to the high 90’s and they are forecasting triple digits for the weekend!

No joke, when the thermometer gets over 100, it’s truly miserable. And we don’t really feel like doing much, except for splashing in the pool and consuming any type of food or drink that helps us cool down!

Heavenly no-churn Chocolate Malt Ice Cream with chocolate swirls and chocolate covered almonds | Sweet Baked Life

That’s where this ice cream comes into play. Now, my husband really does not like anything made with sweetened condensed milk. Not sure why, but he thinks if you are going to make ice cream, you need to do it with fresh heavy cream, milk, sugar, and vanilla beans. Then of course, you need to use your ice cream maker.

Well, sorry! I love the canned gooey stuff and during the summer, I really don’t feel like making things the “long” way. Give me a recipe that’s quick and easy, and especially no-bake or no-churn and I’m all over it. And this ice cream will not disappoint.

However, if you know my husband (really does not each much of the stuff I blog about), then you will know, that with his feet firmly planted on the ground, he did not even try one bite of this creamy, malty, chocolaty, nutty delight! So, that meant just more for me! No complaints here as this Chocolate Malt Ice Cream is truly heavenly! !

Heavenly no-churn Chocolate Malt Ice Cream with chocolate swirls and chocolate covered almonds | Sweet Baked Life

Chocolate Malt Ice Cream {with chocolate swirls and chocolate covered almonds}

Ingredients:

1 cup heavy whipping cream
1 (14 oz) can sweetened condensed milk
1/2 cup Carnation Malted Milk Powder
Hershey’s Chocolate Syrup
Chocolate Covered Almonds

Instructions:

In a large bowl

Put the sweetened condensed milk into a large bowl and set aside.

To a large bowl of a stand mixer with the whisk attachment, add the heavy cream and malted milk powder and beat on high-speed until stiff peaks form. Do not over whip.

Add the whipped cream into the bowl of sweetened condensed milk stir gently with a spatula until well incorporated. Then add the chocolate syrup a little at a time until you get the right balance you like. I only used about 1/3 cup as I don’t like mine so chocolaty.

Pour 1/3 of the mixture into a loaf pan and smooth the top with your spatula. Then drizzle with some chocolate syrup and sprinkle the top with chocolate covered almonds. Repeat twice, but on the last layer after you add the chocolate syrup, using a knife and run it up and down the length of the mixture to get a pretty swirled effect. Chop a handful of the chocolate covered almonds and place them on the top.

Place in the freezer for 6 hours or overnight, or until firm. Scoop into cones or bowls and enjoy!

Heavenly no-churn Chocolate Malt Ice Cream with chocolate swirls and chocolate covered almonds | Sweet Baked Life

So, if you are like me, I know you will love this Chocolate Malt Ice Cream — any way you serve it, in a bowl on on a cone, it’s the perfect summertime treat!

Sheila


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Chocolate Malt Layer Cake

If you love chocolate malt shakes, then you’re going to love this Chocolate Malt Layer Cake. It’s rich, thick and reminiscent of that classic shake only it’s reimagined as an incredible baked treat!

Chocolate Malt Later Cake | Sweet Baked Life

The soft sweet layers of dark chocolate cake engulfed with smooth, chocolate malty frosting will have you smacking your lips over and over again! And you too, may instantly become a fan of this cake – just like me! You see, for quite some time, I had been wanting to make a sweet treat that combined chocolate and malt – and that’s where this fabulous Chocolate Malt Layer Cake comes into the picture.

A couple of weeks ago, when I asked my kid what type of cake he wanted for his birthday, he quickly answered that he wanted a Fudge Cake from our local Raley’s grocery store. Can you imagine that, my own kid would rather have store-bought cake over one that I would lovingly make? Go figure!

But the only thing that was on my mind was creating something tempting with malt! I was defiantly on a mission to make a treat with this amazing flavor — I just had to figure out how to accomplish this feat without the “boys” knowing!

Since my son was having a pool party the day after his “real” birthday, I told him that I would be more than happy to make a cake or other treat of his choice for his friends and he could have the store-bought (bite tongue now!) cake when he celebrated with the family.

And I made it clear, that there was no way I was going to buy two cakes (I was already cringing that I had to buy one)! By now, my strong malt vibes were being sent to him telepathically! Malt…chocolate…malt…chocolate…

ChocolateMaltCake-5

After a few days, he looked at me with his big brown eyes, and reluctantly opted for me to make something for his “real” birthday and that he wanted his favorite Fudge Cake to celebrate with his friends (much to my chagrin).

Anyway, with my mind filled with visions of malt, it was the perfect time to spring my idea on my picky eater. And to my surprise, he actually agreed to a chocolate layer cake with chocolate malt buttercream frosting. As well, he even asked if we could crush some Whopper’s candy to put on the top! Must have been those strong signals I was sending him!!

It’s funny too, he usually states that my cakes are too sweet, especially the frosting! Yep, you heard me right, my cake sweeter than a store-bought cake? Well, I don’t think so!

This recipe is super easy to make. You start with a standard dark chocolate layer cake. I actually used a boxed cake mix and changed it up by using milk and butter — this really gives the cake a fluffy texture. And the frosting was just as simple. I just added cocoa powder and malted milk powder to my basic buttercream recipe — this literally takes less than 3 minutes to whip up!

And voila, the outcome was an instant chocolate malt shake disguised as a cake! And my son gave it huge praises!

Chocolate Malt Layer Cake | Sweet Baked Life

Chocolate Malt Layer Cake

Cake:
1 package Pillsbury Devils’ Food Chocolate Cake Mix
1/2 cup milk
1/2 cup water
1/2 cup unsalted butter, melted
3 large eggs

Frosting:
2 sticks (1 cup) unsalted butter, softened
3/4 cup malted milk powder
3/4 cup unsweetened cocoa powder
1 box (16 oz.) confectioners sugar
1/4 cup heavy cream
1 cup crushed Whopper’s Milk Chocolate Malted Milk Balls

Heat your oven to 350 degrees. Prepare two 9-inch cake pans with non-stick cooking spray and set aside.

In a large bowl add all ingredients for cake. Whisk vigorously until well combined and thick. Divide the batter among the two pans and even with a spatula if needed. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a wire rack for 15 minutes, then remove from pans and continue cooling the cake on the rack until completely cool.

To make the frosting, to a large bowl of an electric mixer with a paddle attachment add the butter and beat until fluffy. Add the malted milk powder and cocoa and mix until well incorporated. With the mixer on low-speed, slowly add the confectioners sugar until fully incorporated. Add the heavy cream, a little at a time, until the perfect consistency is reached. Note, if too thick or thin, add more cream or sugar as needed.

To assemble: place one layer on a cake tray, top with about 1/3 of the frosting and spread until even. Place the second layer on top and using the remaining frosting, frost the sides and top. Crush the Whopper’s and sprinkle on top of the cake.

Chocolate Malt Layer Cake | Sweet Baked Life

Oh and by the way, my hubby loved it too and stated that this moist and creamy Chocolate Malt Layer Cake was better than the “other” cake we bought at the store! And why pray tell? Because, you see, it was not as sweet and the addition of the malt in the frosting gave the cake a unique and fabulous flavor combination!

Now my darling family, what did I tell you? Yes, always listen to the baker in your home! Hahahaha!

Sheila

 


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Marvelous Malted Blondies

I love making brownies, but even more, I LOVE making blondies.  I love the rich buttery flavor combined with delicious chocolate bits.  As well, I love putting a new twist on these delectable morsels just about every time I make them by changing what I mix into the base, from semi-sweet chunks and pecans to my favorite candy and everything in between.  Since it’s Easter, I thought I would try combining the dense crunch of malted milk balls into the silky smooth base.  Well, let me tell you, this was definitely a hit in my home.  My family went crazy over these and I had to rush to photograph them before they were all eaten!  I love anything malted, and this combination is definitely a divine springtime treat!
MM-Blondies-3
Marvelous Malted Blondies
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick (1/2 cup) softened butter
¾ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 package Whoppers Mini Robin Eggs (malted milk candy in a crunchy shell)

Preheat oven to 350˚.  Lightly butter 13×9 inch pan.

In a large bowl combine the flour, baking powder and salt and set aside.  In a large bowl of an electric mixer add the butter and sugars.  Mix on medium speed for 2 minutes until well combined.  Add the eggs, one at a time, beating well after each addition.  Add vanilla and mix until combined.

With the mixer on low speed, gradually add the flour mixture and beat until just combined.  The dough will be thick.  Remove bowl from mixer.  Add malted balls and stir with a spoon until combined.

Scrape the mixture into the prepared pan.  With your hands or a spatula, spread the mixture evenly then press down gently into the pan.

Bake blondies for 30 minutes, or until top is golden brown.  Do not over bake.  Cool on a rack for about 1 hour.  Cut into squares.  Yields 12 big blondies or 20 small. You can serve this yummy treat warm or at room temperature.  And store in an airtight container.

These Marvelous Malted Blondies are the absolute best – I think even the Easter Bunny would agree!

Sheila