Malted Milk Ball Blondies

Malted milk balls – aka Whopper’s – remain one of my all time favorite candies. The only disappointment is when you bite into one that is less than fresh -the malted interior needs to be as white and fresh as possible with a nice bite. Who needs wine tasting – maybe I should venture into candy tasting, mass market. These bar cookies not only feature malted milk balls AND chocolate chips, but they call for malted milk powder (available next to the hot chocolate mix in most grocery stores) which provides extra lightness. I made them twice in one weekend I was so pleased with the result.

Malted Milk Ball Blondies (adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito) (click here for printable recipe)


2 1/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

2 tablespoons malted milk powder (like Carnation)

14 tablespoons butter, cut into cubes

1 3/4 brown sugar, packed

2 eggs

2 teaspoons vanilla

1 cup malted milk balls (like Whopper’s), coarsely chopped in food processor

1 cup chocolate chips


Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with cooking spray.

In a medium bowl, whisk flour, baking powder, salt, and malted milk powder in a bowl.

In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.

Add the flour mixture in two batches and beat until combined. Add the malted milk balls and chocolate chips and mix until just combined, about 10 seconds. Transfer mixture to prepared pan, using a knife to spread evenly. Bake for 23-28 minutes, until toothpick inserted in center comes out just clean. Store tightly wrapped at room temperature for up to 3 days.

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