Malted Chocolate Chip Cookie Bars with Crushed Malt Balls
These indulgent cookie bars combine the nostalgic flavor of malted milk with rich chocolate chips and white chocolate. The addition of crushed malt balls and mini marshmallow bits creates delightful textural contrast in every bite. Perfect for potlucks, bake sales, or when you want the taste of chocolate chip cookies without rolling individual portions. The malted milk powder adds a distinctive malty sweetness that sets these bars apart from standard cookie bars, while the foil lining makes removal and cutting effortless.
Ingredients
- 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup malted milk powdervanilla protein powder1:1adds wheat if wheydairy-free
moderate
- 1 ½ cups crushed malt ballschopped chocolate1:1neutral
high
- 1 cup white chocolate chips
- 1 cup chocolate chips
- ½ cup mini marshmallow bitschopped dried fruit1:1moderate
Instructions
- 1
Preheat oven to 350 degrees F and line an 8x8 inch baking dish with foil sprayed with nonstick cooking spray
- 2
Cream butter and sugars in stand or electric mixer until light and fluffy for at least 2 minutes
- 3
Add egg and vanilla beating until well combined
- 4
Combine flour, baking soda, salt and malted milk powder in a large bowl
- 5
Slowly add dry ingredients to wet ingredients along with 1 cup crushed malt balls, 3/4 cup white chips, chocolate chips and marshmallow bits, beating on low until just combined
- 6
Press dough into prepared baking dish and top with remaining 1/2 cup crushed malt balls and 1/4 cup white chips
- 7
Bake for 35-40 minutes until deep golden brown and baked through
- 8
Cool for 20 minutes before removing from baking dish, then cool completely before cutting
- 9
Cut off 1/4 inch of edges then cut into bars
Tips
Ensure butter is properly softened at room temperature for easier creaming and better texture in the final bars.
Don't overbake - bars should be deep golden brown but still slightly soft in center as they'll continue cooking while cooling.
Trimming the edges before cutting creates cleaner, more professional-looking bar portions and removes any overcooked edges.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Bars can be made 2 days ahead and stored covered. Flavor actually improves after first day.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't overmix after adding dry ingredients to avoid tough bars.
Avoid underbaking or bars will be too soft and difficult to cut cleanly.
Substitutions
Dairy-Free Swaps
General Alternatives
high
FAQ
Can I use regular chocolate chips instead of white chocolate chips?
Yes, you can substitute regular chocolate chips for white chocolate chips in equal amounts, though this will change the flavor profile slightly.
What if I can't find malted milk powder?
You can substitute with an equal amount of powdered milk plus a tablespoon of sugar, though you'll lose the distinctive malty flavor.
How long do these bars keep?
These bars stay fresh for up to 5 days at room temperature when stored in an airtight container, or up to one week refrigerated.