Decadent Malt Shoppe Bars are creamy, chocolatey treats with added chocolate malt powder over an Oreo cookie crust and topped with crushed malted milk ball (Whopper) candies. This no-bake delight captures the nostalgic charm of a chocolate malted milkshake in a dessert bar form. For another indulgent chocolate bar, check out my Chocolate Mud Bars!
Ingredients & Substitutions
Crust:
The crust is made from crushed Oreo cookies and butter. For the best consistency, use a food processor or blender. If you don’t have one, place the cookies in a sealed plastic bag and crush them with a rolling pin or wine bottle. A store-bought crust can also be used.
Marshmallows:
Use about 2 cups of marshmallows or 16-18 regular-sized marshmallows. If using miniature marshmallows, measure out 2 cups.
Chocolate Chips:
Semi-sweet chocolate chips are preferred, but milk chocolate chips will also work.
Cream Cheese:
Ensure the cream cheese is at room temperature before mixing it with the other ingredients.
Chocolate Malt Powder:
Chocolate malt powder is a chocolatey version of malt powder, commonly added to desserts and sweets. Look for it in the baking or dry mix beverage aisles at your grocery store.
Malted Milk Balls:
Top the dessert with crushed malted milk balls, like Whoppers candy, to enhance the malt flavor.
Can I Make These Bars Without Chocolate Malt Powder?
Absolutely! If you prefer a chocolate dessert without the malt flavor, simply omit the malt powder. The bars will still be delicious. You can top the bars with a few dollops of whipped cream instead of the crushed malted milk balls.
How To Store & Freeze Malt Shoppe Bars
Store the Malt Shoppe Bars in the refrigerator, covered, for up to 3-4 days. If you are not going to enjoy the bars within a few days, freeze them. First, wrap them in plastic wrap, then freeze the bars for up to a month. When ready to indulge, let the bars thaw in the refrigerator overnight.
Ingredients
Crust:
- 1 ½ cups crushed Oreo cookies (about 20 cookies)
- 4 tablespoons unsalted butter, melted
Filling:
- 2 tablespoons unsalted butter
- 18 regular marshmallows (about 2 cups)
- ½ cup semi-sweet chocolate chips
- ¼ teaspoon kosher salt
- 8 ounces/230 g cream cheese, room temperature
- ¾ cup confectioners’ sugar
- ¾ cup chocolate malt powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Garnish:
- 1 cup crushed malted milk balls, like Whoppers
Instructions
Prepare the Crust:
- Line an 8×8-inch (20x20cm) baking dish with parchment paper, including up the sides.
- In a small bowl, combine cookie crumbs and melted butter. Ensure all crumbs are coated with butter. Firmly press into the bottom of the baking dish. Transfer the crust to the refrigerator to chill while you prepare the filling.
Make the Filling:
- In a medium saucepan over medium-low heat, melt butter. Add marshmallows, chocolate chips, and salt. Stir until the marshmallows are just melted. (Be careful not to overcook; cooking at too high a heat or for too long will cause the marshmallows to harden.) Remove from heat and set aside to cool for 5-8 minutes. As the mixture cools, it will become thick and sticky.
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese, confectioners’ sugar, malt powder, and vanilla until smooth.
- Switch to the whisk attachment. With the mixer on low speed, slowly pour in the heavy cream. Continue to whisk until fully combined.
- Add the marshmallow mixture to the whipped cream mixture, mixing until fully combined.
Assemble the Bars:
- Pour the mixture over the prepared crust, spreading it into an even layer.
- Top with crushed malted milk balls.
- Chill the bars in the refrigerator for 3-4 hours, or until set, before cutting and serving.
Enjoy these Decadent Malt Shoppe Bars as a nostalgic and delicious treat that brings back the charm of a classic malt shoppe!
