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Wednesday, November 14, 2012

Chocolate Shortbread with Pumpkin Malt Balls

I'm in a bit of a pickle.
Most American's have seven days to continue planning for their Thanksgiving dinner. Plan what they are cooking, what they are doing, where they may be going...

I am having Thanksgiving dinner THIS SUNDAY!! Like, in four stinkin' days!

I know that we are having dinner HERE! - I must clean the house. 
I know that we are having Prime Rib. - I've got to order it from the butcher.
I think we are having Au Gratin Potatoes... - I've got to find a recipe. Got any suggestions.
I think I'm making a sweet potato casserole. - At least I have my Mom's recipe.
I do not know what I am making for dessert!

A Pie? A Cake? A fruit something? A chocolate something?? 
Please people. Suggestions! Please....

For YOU, I made these awesome Pumpkin Spice Malt Ball Shortbread.

I found the Pumpkin Spice Malt Balls in the bulk food section of my local grocery store a few weeks ago.  I really didn't know what to do with them... until I say this recipe from Shugary Sweets

I decided to make a Chocolate Shortbread crust.
Add a fudgy layer.
And pile on the Pumpkin Malt Balls.

This was my first time making shortbread and I was a bit shocked to discover that there was no egg in the cookie. I had to double check the recipe. NO egg?? What??

Well, it was really good - even without an egg.

These shortbread bars were so tasty! 
Make them and enjoy with a glass of milk.

If you can't find Pumpkin Spice Malt Balls, I'm sure basic malt balls would be fine.

Chocolate Shortbread with Pumpkin Malt Ball Bars

by Pint Sized Baker
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake chocolate cookie bars
Ingredients (24 bars)
    For the Shortbread
    • 2 Cup Powered Sugar
    • 1 1/2 C Butter
    • 3 C Flour
    • 3/4 C unsweetened cocoa powder
    For the Fudgy Layer
    • 1 (14 oz) Can of Sweetened Condensed Milk
    • 12 oz bag of Chocolate Chips
    • 1 - 2 of Pumpkin Malt Balls
    Preheat oven to 325 deg F.
    Combine sugar and butter with a paddle attachment. Add in flour, cocoa and vanilla.
    Press into a foil lined 9 x 13 inch pan and bake for 20 minutes.
    Allow shortbread crust to cool.
    Heat sweetened condensed milk in microwave safe bowl for 1 minute. Stir in chocolate chips until melted. Pour over crust.
    Crush Pumpkin Malt Balls and sprinkle over fudgy layer. Place in fridge for 2 hours.
    Remove from pan and cut into 2 x 2 squares. Serve with a tall glass of milk!
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