Oven-Baked Malted Milk Chocolate Bars

These malted milk chocolate bars start with a box of chocolate cake mix, but they bake up more like chewy brownie bars than fluffy cake. Whole malted milk balls give the center little crunchy bites, while a handful on top makes it easy to see what is tucked inside.

You only need one mixing bowl and a 9-by-13-inch baking dish, so this is a good dessert to put together when you need enough squares to share. I like to let the pan cool completely before cutting; that small bit of patience keeps the chocolate from smearing across every slice.

Why You’ll Love This Recipe

The batter is intentionally thick, which means you can press it into the pan instead of pouring it. The melted butter and eggs take the place of the water and oil usually called for on a cake-mix box, giving the finished bars a denser, softer bite.

Malted milk balls bring that familiar candy-shop flavor without another mixing step. Using a little less chocolate chips keeps the candy from getting lost in an overly sweet filling, and lining the dish with parchment lets you lift the cooled bars out for easier cutting.

Ingredients You’ll Need

The ingredient list is short: chocolate cake mix, unsalted butter, eggs, semisweet chocolate chips, whole malted milk balls, and fine sea salt. Choose a standard-size box of cake mix rather than a family-size package, and unwrap the candy before you start mixing.

Chocolate Cake Mix

A standard 15.25-ounce chocolate cake mix gives the bars their chocolate base and keeps the prep quick. Devil’s food cake mix works too, but skip the extra water or oil printed on the box; this recipe uses only the butter and eggs listed below.

Malted Milk Balls

Use whole, unwrapped malted milk balls rather than crushed candy so some pieces keep their shape in the finished bars. The chocolate coating softens in the oven, and the crunchy centers may soften a little as the bars sit, so save some of the candy for the top.

Fine Sea Salt

Just a quarter teaspoon of fine sea salt helps keep the cake mix, chocolate chips, and candy from tasting too sugary together. Stick with fine salt so it mixes through the batter; coarse salt would leave bigger salty bites.

How to Make Malted Milk Chocolate Bars

Have the ingredients measured and the malted milk balls unwrapped before you start, because the thick batter comes together quickly.

Line the Pan and Heat the Oven

Heat the oven to 350°F and line a 9-by-13-inch glass baking dish with parchment, leaving a little hanging over two sides. Press the parchment into the corners so the batter can be spread evenly, without folding a big lump of paper under the bars.

Mix the Chocolate Base

In a large bowl, stir the dry cake mix, melted butter, eggs, and fine sea salt until you no longer see dry powder. The batter will look much thicker than ordinary cake batter; that is exactly what you want for bars.

Add the Chips and Candy

Fold in the semisweet chocolate chips and 1½ cups of the whole malted milk balls with a sturdy spatula. Press the mixture across the bottom of the lined dish, then scatter the remaining ½ cup of candy over the surface and gently push the pieces into place.

Bake Until the Center Is Set

Bake for 22 to 28 minutes, checking near the shorter end of the range. The edges should look set and the middle should no longer look wet; a toothpick may still pick up melted chocolate, so do not wait for it to come out perfectly clean.

Cool and Cut into Squares

Set the pan on a cooling rack and leave the bars until completely cool, at least about an hour and possibly longer in a glass dish. Lift them out using the parchment overhang, then cut into 16 squares with a sharp knife, wiping the blade between cuts.

Tips

Measure the cake mix by using one 15.25-ounce box, not a box plus a little extra from another package. Cake-mix sizes vary, and too much dry mix can make a thick batter crumbly rather than soft.

If spreading the dough is awkward, place a small piece of parchment over the top and press gently with your fingertips or the bottom of a flat measuring cup. Peel that top piece away before adding the remaining malted milk balls, so the candy stays visible.

Start checking the edges at 22 minutes instead of baking until the entire surface looks dry. Chocolate chips can melt into the middle and make it look underdone even after the batter has set, and extra minutes can make these bars harder as they cool.

Storage, Freezing, and Reheating

Store fully cooled bars in an airtight container at room temperature for up to three days. Put parchment between layers so the soft chocolate tops do not stick together, and keep the container away from direct sunlight.

For longer storage, wrap the squares individually and freeze them in a sealed freezer bag or container for up to two months. Let them thaw in the refrigerator or at room temperature before serving; the candy may be a little less crunchy afterward.

These bars taste good at room temperature, but you can warm an individual piece in the microwave for about 8 to 10 seconds if you prefer soft chocolate chips. Do not overheat, because the candy coating can become very hot and the bar may lose its shape.

What to Serve with Malted Milk Chocolate Bars

Cold milk: A glass of cold milk tastes especially good with the rich chocolate base and sweet malted candy.

Vanilla ice cream: Serve a square with vanilla ice cream for an easy plated dessert. Let the bar cool first so the ice cream stays firm.

Fresh strawberries: Fresh sliced strawberries are a nice match for chewy chocolate. Add them right before serving so the bars do not get soggy.

Hot coffee: Try these squares with coffee after dinner, cutting them a little smaller when you want a bite-size dessert.

Frequently Asked Questions

Can I make these bars the day before?

Yes. Bake them, let them cool completely, and store them covered at room temperature overnight; cut right before serving if you want the neatest edges.

Can I use a different chocolate cake mix?

A regular 15.25-ounce devil’s food or chocolate fudge cake mix should work, although the chocolate flavor may be a little different. Do not use the box directions for making a cake or add the extra liquid they call for.

Why did my bars turn out dry or crumbly?

They may have baked too long, or the dry cake mix may have been larger than 15.25 ounces. Check for set edges and a center that is no longer wet, then let the bars finish firming up as they cool.

Do malted milk balls stay crunchy after baking?

Some pieces stay pleasantly crisp, but others soften where they touch the batter, especially after a day or two. Whole candy pieces give the best chance of keeping a little crunch, and the texture is best on the day the bars are made.