nding with flour. Fold in malted milk balls. Distribute between paper liners
repare the rest of the recipe.
Chop the chocolate into
1 cup malted milk balls and 1/4 cup malted milk powder.
Add
ooled cupcakes. Decorate with chopped malted milk balls.
Place malted milk balls in resealable plastic food-
br>Prepare Malted-Milk Topping: In a small bowl, mix malted-milk powder, milk and
repare Malted Milk Topping:
In small bowl, stir together malted milk powder, milk, and
Place the malted milk balls in a resealable bag
Beat in eggs, vanilla and malted chocolate until combined. Beat in
medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until
nife, then add to bowl), malted-milk powder, baking powder, and salt
Beat ice cream and Cool Whip together with mixer.
Add 2 cups crushed malted milk balls and stir.
Place in 9 x 13-inch pan. Place 1 cup crushed malted milk balls on top.
Can put this in a graham cracker crust, if desired.
tir in remaining flour and malted milk powder with wooden spoon.
Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.
In mixing bowl, cream margarine and sugar.
In separate bowl, combine flour, malted milk mix and crushed candies.
Add to creamed mixture with vanilla and blend (mixture will be crumbly). Knead dough with hands and shape into a smooth ball.
Wrap in plastic wrap or foil; refrigerate 8 hours or overnight.
Make a paste of malted milk and boiling water.
Add beaten egg and milk; beat until smooth.
Serve with nutmeg.
May be served cold.
To crush the malted milk balls, place in a plastic bag and beat with the rolling pin.
In a blender, combine the ice cream, milk, malted milk powder, and chocolate syrup; cover and process until smooth.
Pour into chilled glassed. Top with dollop of whipped cream; serve immediately.
Mix 1 c. crushed malted milk ball with frozen yogurt and spread into graham cracker crust.
Mix cool whip with remaining 1/2 c. crushed malted milk balls.
Spread over frozen yogurt mixture.
Freeze and serve.
Heat oven to 375\u00b0.
Mix brown sugar, margarine, sour cream, eggs and vanilla.
Stir in flour, malted milk powder, baking soda, baking powder and salt.