Malted Chocolate Chip Cookie Bars
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I usually whip up cookies in no time, with no problems.
These? No.
They were too flat, they were too crispy, the bottoms were burnt before the centers were done, they had too many calories, etc.
Okay, so I fixed all of the problems, except for that last one. Calories are delicious, so I decided to just leave that alone.
This recipe is from Taste of Home, but I changed it up a bit to turn these into bars. It only took me three test batches before I got the idea.
Don’t even ask what happened to the test batches. I’ll admit to nothing.
Now, y’all know that I do quite a lot of baking, so when I say that something is just plain fabulous and a new favorite, I hope you’ll know that I mean it. These are fabulous. They are a new favorite.
My husband took one bite and exclaimed, “These are amazing!”
I usually have to ask him for his opinions and then I always get “They’re good.” No exclamation points attached or anything.
So, yeah. These are amazing! Eat ‘em.
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SaveMalted Chocolate Chip Cookie Bars
Ingredients:
1 cup butter
1 1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips
Directions:
In the bowl of a stand mixer, beat together the butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.
In a small bowl, combine the flour, baking soda, and salt and stir to combine.
Gradually add the flour mixture to the wet mixture and mix well.
Stir in the chocolate chunks and chips.
Line a 7x11 baking dish with parchment paper. Press the cookie dough into the dish.
Bake at 375 degrees for 28-30 minutes.
Cool in the pan on a cooling rack.
lightly adapted from Taste of Home
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Oh my goodness. I just made what I this was this exact same recipe, but in cookie form and I loved them. The bars look incredibly moist!
Karly — April 25th, 2012 @ 8:29 am
@Erin,
Did they turn out okay for you in cookie form? I had such problems getting them cooked through without burning the bottoms and they kept spreading all over. The flavor is amazing, though!
Erin — April 25th, 2012 @ 9:04 am
@Karly, they were slightly underdone in the middle but totally awesome. I refrigerated the dough beforehand which may help with the spreading issue. And I used butter flavored crisco.
Karly – First, these look ridonkulous good! Second, how can you do low carb and still create such beautiful, delicious things with all these naughty ingredients!? I’m not criticizing you at all, by the way. I’m just impressed at your will power – I’m so weak! I started low carb about a month ago (but I adore your blog and didn’t have the heart to unsubscribe, despite the daily torture!) I was curious, do you try to make low carb versions of your goodies too? Good luck to you! So far (knock on wood) I’ve lost about 2lbs per week on diet alone. Keep it up lady!
Karly — April 25th, 2012 @ 4:31 pm
@Katy T.,
Well…I did low carb and no sugar for 2 weeks straight and I didn’t bake a single thing. Then I took the weekend off and baked these and ate half the pan in about 3 minutes. Now I’m supposed to be back to doing low carb, but um…I totally didn’t start back up on Monday like I planned. I started exercising instead, with the hopes that it’d be easier. :/ So, willpower? Yeah, I have none.
Go you with your month long diet though! That’s awesome!
I love when I find GREAT recipes AND I have all the ingredients on hand. I’m going to make these stat!
These look absolutely crave-worthy!
Oh boy, I gotta make these ASAP and eat them for breakfast, lunch and dinner!
I need those! Malt is like my second favorite ingredients besides calories….
so these have it all!
The fact that I can SEE the ooey gooeyness in them…is just so awesome I can barely take it.
isn’t it weird how all bad test batches ultimately end up in your belly? even if they’re REALLY not that good? Sigh. Sometimes I almost wish for bad test batches. Don’t judge.
My mouth is watering!
Are we married to the same guy?? Mine acts just like yours. I kid you not, there will be beautiful chocolately loveliness on the cooling rack and he will reach above them to the candy stash and grab a blow pop!! No exclamation marks at all,,,
Is there anyway to substitute Malted Milk Powder for anything else?
Karly — April 28th, 2012 @ 8:05 am
@jeff,
Nope! They wouldn’t be malted cookie bars without malted milk.
Aaaaaand I die. I love your step-by-step pictures. Can’t wait to try these.
Oh my goodness, this are terrific. I know they will be a big hit with our grandchildren too. xo
Oh holy goodness these are a melted chocolate dream!!
Wow, these look evilly delicious!!
Hi Karly,
Did you actually bake these in a 13X9 pan, not a 9X9 as listed? I just put them in a 9X9 and the inside is raw while the outside is burnt…and they look about double the thickness of yours?
Have my second batch in the oven now in a 13X9 to test them out…
Karly — May 11th, 2012 @ 4:32 pm
@Meghan,
Oh, no! I’m sorry you had problems with these! I did use a 9×9 pan. Not sure why yours didn’t turn out! Mine were a tiny bit gooey in the centers when I removed them, but they were definitely done. (They actually look more raw in these photos because I popped them in the oven for a few minutes before photographing them to get them melty looking. It made the dough itself look much more gooey.)
Let me know if the 13×9 version turns out and I’ll update the post to include that info!
Sarah — May 15th, 2012 @ 10:20 pm
@Meghan, Yeah, I just made these and I don’t have a 9×9, so I used an 8×8 and cooked them for 5 more minutes. Totally raw, but very brown on the outside like you said. Let me know about the 13×9 also. Although, I’m not sure I thought the flavor was good enough to try the recipe again. And the butter was just oozing out of them.
Sarah — May 18th, 2012 @ 7:30 am
@Sarah, Just an update, after I waited until the next day and they were completely cool, they did set up.
These are FABULOUS. They needed about 36 minutes in my oven, in a 9×9 pan. They did seem to be browning too fast, so after about 25 minutes I lowered the oven temp to 350. The malted flavor is awesome!
I was just headed to bed, but I’ tempted to just stay up and make these. Wow. No words.
Wow, these look amazing! Where do you buy malted milk powder? I think I need to get some in my pantry!
I’m way too impatient to test baking recipes, so thanks for posting this one that’s been approved! Haha. They look great!
You’re not alone on the kitchen-disaster front. I’m glad these finally worked out though! They look delicious!
These cookies are delicious! I made them in cookie form, rather than bar form. The cookies were thin, but not too thin and had a great chewy texture. I used butter, not crisco and refrigerated the dough prior to baking. These are my husband’s current favourite cookie. Thanks for a great recipe!
These cookie bars look amazing Karly. Taste of Home is my go-to magazine when in need for inspiration, they have so many wonderful ideas.
Thanks for sharing the recipe, just included it in my 100 chocolate recipes from 100 bloggers
Karly — October 25th, 2012 @ 8:10 pm
@Roxana | Roxana’s Home Baking,
Thank you!
Yikes – these didn’t work out so well for me. Totally overdone on the outside and underdone in the inside. So disappointed! I used a 9×9 but I think they need to be thinner to cook more evenly.
I’ve been working on a malted milk cookie and saw the Taste of Home recipe, which looked awesome. Now, I like that you aren’t using the crisco. I’m wondering if I can get away from the chocolate syrup. Just seems likes pain the deal with for only two tablespoons! Your bars look great!