Looks like a caramel slice but they’re Chocolate Malt Fudge Bars – you know, Maltesers in fudge form!
Have you ever dreamed of eating Maltesers in fudge form? You know, those delicious little crunchy malt balls covered in chocolate? No? Why not? Now I’ve got you thinking about it though, huh?
Well, lucky for you, I have dreamt about eating Maltesers in fudge form and last weekend I set out to making it. These Chocolate Malt Fudge Bars have that unmistakable malt flavour, it is coated in chocolate aaaaaaand the crunch comes in the form of a malty biscuit base but here it’s also combined with soft, creamy fudge. MmMmmmmm.
Seriously, you guys. These fudge bars are so, so good. For me, any excuse to make fudge is a good excuse, right? Like an on a whim, “I have some malted milk in the pantry that I should probably use up. Ooh how about malted milk fudge?” kind of excuse. It’s not much of a leap from anything to fudge for me.
It’s not a traditional fudge recipe (that’s a good thing because this fudge is minimal effort but maximum flavour). As time goes on, I’m feeling the need less and less to master a traditional fudge recipe. Maybe one day. Meh! Whatever! I’m totally on board with this creamy, smooth condensed milk and white chocolate kind of fudge.
Just quietly, it was a massive baking weekend. I got 5 whole recipes locked away. Done and dusted, ready to post and let me tell you there are some real treats coming up. You’ve seen one already. Remember those fudgy, Ferrero Rocher Brownies from the start of the week? Yup, the brownie fun didn’t end there, though. The next one starts with Black and ends with Forest. Then there was a malt blondie and to break up all that brownie and malt goodness, I threw in a Nutella cookie for good measure. Choosing what to share with you first is agony!
Now, go make yourself a big cup of warm malted milk and batch of these Chocolate Malt Fudge Bars.
Looks like a caramel slice but they're Chocolate Malt Fudge Bars - you know, Maltesers in fudge form!
- 195 g (1 ½ cups) plain (all purpose) flour (note 2)
- 50 g (½ cup) malted milk powder (horlicks or similar)
- 1 tablespoon white sugar (note 1)
- ½ teaspoon baking powder
- 1 egg lightly beaten
- 100 g butter, chilled & cubed
- 1 can (395ml) sweetened condensed milk
- 1 cup (200g) white sugar
- 1/4 cup liquid glucose (or light corn syrup)
- 115 g (1 stick / ½ cup) unsalted butter
- 220 g white chocolate chopped (or white choc buttons)
- 1 teaspoon vanilla extract
- 1 cup 100g malted milk powder (horlicks or similar)
- ¼ teaspoon salt
- 300 g milk chocolate
For the biscuit base;
Preheat oven to 180C / 350F / 160C Fan forced. Line a slice tin, approx. 8x12 inches (20x30cm) with baking paper.
Add the flour, malted milk powder, sugar and baking powder to the bowl of a food processer, and pulse to combine. Add the butter and blend for about 30 seconds until the mixture looks like breadcrumbs. Add the egg and blend until it starts to clump together.
Pour the mixture into the lined tin, then lay a sheet of baking paper over the top. Use your hands or roll a glass jar over the top to spread the mix to the edges and into the corners evenly. Remove top layer of baking paper, then bake for 25 minutes until golden.
For the fudge layer;
Combine the sweetened condensed milk, sugar, glucose or corn syrup, butter and vanilla in a heavy based saucepan. Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth.
Continue to stir for another 6-8 minutes over low heat until the mixture has thickened a little.
Remove from heat. Add the white chocolate and stir until melted. Add the malted milk powder and vanilla and quickly stir it through (it will thicken quickly now).
Moving quickly, pour the fudge over the biscuit base. Use a spatula to spread it out evenly
For the topping;
Melt the chocolate in 30 second increments in the microwave making sure to stir well between each so that you don’t burn the mix. Pour and spread it over the top of the fudge layer.
Allow to cool for half an hour at room temperature, then cover with plastic wrap and refrigerate for 3-4 hours before serving.
- I use a standard Australian 20ml tablespoon (equiv. to 4 teaspoons)
- It’s always best to weigh out your ingredients, but if you don’t have a kitchen scale, then measure things like flour and cocoa but using the spoon and level method. DON’T just use your cup to scoop out of the flour container as you will end up with too much. Instead, spoon it into the cup measure, then level off with the back of a knife. Don’t tap it down to flatten it as, again, you’ll end up with too much.