These five-ingredient malted milk chocolate bars start with a chocolate cake mix and bake into thick, chewy squares. Chocolate chips melt through the batter while whole malted milk balls add a light crunch. A 9 × 13-inch pan makes 16 shareable bars.
What you need
- 1 box chocolate cake mix, about 15.25 ounces
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1½ cups semisweet chocolate chips
- 2 cups whole, unwrapped malted milk balls
Use the dry cake mix straight from the box. Do not add the water or oil listed on the box; the butter and eggs provide the moisture for this thicker bar batter.
Directions
- Prepare the dish. Heat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch glass baking dish. If you want to lift out the whole slab, line the dish with parchment, leaving handles on the long sides.
- Make the batter. Stir the dry cake mix, melted butter, and eggs in a large bowl until no dry pockets remain. The mixture should be thick and spreadable rather than pourable; avoid adding liquid to thin it.
- Fold in the mix-ins. Add the chocolate chips and 1½ cups of the malted milk balls. Fold gently so the candy stays mostly whole. Reserve the remaining ½ cup for the top.
- Fill the pan. Press the batter into an even layer using a spatula or lightly damp hands. Scatter the reserved malted milk balls over the top and press them in gently.
- Bake. Place the dish on the center rack and bake for 22–28 minutes. The edges should look set while the center remains slightly soft. A toothpick may have moist crumbs, but it should not carry raw batter. Glass pans retain heat, so begin checking near the lower end of the range.
- Cool and cut. Cool completely in the dish. For especially tidy squares, refrigerate for 20–30 minutes, then cut into 16 bars with a sharp knife, wiping the blade between cuts.
Variations & Tips
- More chocolate depth: Swap semisweet chips for dark chocolate chips.
- Distinct candy topping: Press some of the reserved malted milk balls onto the bars about 10 minutes into baking so they remain more prominent.
- Cleaner removal: Parchment handles let you lift the cooled slab from the glass dish before slicing.
- Texture: Do not overbake. The bars continue to set as they cool.
Serving and storage
Serve at room temperature with milk, coffee, or a small scoop of vanilla ice cream. Keep the bars in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Separate layers with parchment so the candy topping does not stick.
Frequently asked questions
Can I use a different cake mix?
A vanilla cake mix will make a different, lighter flavored bar. Keep the same box weight and watch the bake time closely.
Can I freeze the bars?
Yes. Wrap individual cooled bars well and freeze for up to 2 months. Thaw covered at room temperature; the candy may lose some crunch.
Malted Milk Ball Dessert Bars
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a clear glass 9x13 baking dish.
- In a large mixing bowl, stir together the chocolate cake mix, melted butter, and eggs until a very thick batter forms.
- Fold in the chocolate chips and about 1 1/2 cups of the malted milk balls, leaving the rest for the top.
- Press the batter evenly into the prepared baking dish.
- Scatter the remaining malted milk balls over the top and gently press them in so they sit securely.
- Bake for 22 to 28 minutes, until the edges are set and the center is just cooked through. Be careful not to overbake if you want a soft, chewy bar.
- Cool completely in the dish before cutting into 16 squares and serving.
