Chocolate Malt Crispy Bars

I had some rice crispies left over from the Better Than Crack Bars (or as I like to call them, Better-For-You-Than-Crack Bars) that I made a few weeks ago, so why not make rice crispy treats?

But why make normal rice crispy treats, when you can make chocolate malt ones?

I’ve never actually made rice crispy treats before, but they are quite fun.  You get to melt a whole bag of marshmallows over the stove, and watching them turn into marshmallow goo is strangely satisfying.  I wanted to take out graham crackers and make a giant s’more on the spot (but I didn’t…these bars were destined for a housewarming party.)  So in went the cereal, and the big white marshmallow blob mysteriously disappeared, binding the rice crispies together.

These bars are sweet and will satisfy a chocoholic.  My favorite part was the malt powder that was mixed into the chocolate topping.  Next time, I might try leaving the malt powder out of the rice crispy base, just to see if I like the contrast of plain rice crispy and topping more.

Two tips:

• Be sure to really press the malt balls into the chocolate topping before the bars set.  More than half of mine ended up falling off.  Although a group of extra malt balls on the plate is kind of a nice aesthetic…
• It’s okay to put the bars into the fridge to set up, but you’ll want to return them to room temperature before you cut them up.

Chocolate Malt Crispy Bars
from Taste of Home, first seen on Dine and Dish

Ingredients:

4 cups malted milk balls, divided

1 package (10 ounces) large marshmallows

3 tablespoons butter

5 cups crisp rice cereal

1 cup malted milk powder, divided

2 cups (12 ounces) semi-Sweet Chocolate Chips

Directions:

Chop 1 cup malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13-in. x 9-in. pan.

In a microwave-safe bowl, melt chocolate chips; stir until smooth.  Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

Yield: 2 dozen.