It’s interesting to me how the most random memories stick with us forever, while others go to some mystery vault in the back of our brains. I couldn’t tell you about most of my 5th grade experience, but I distinctly remember it being the first time I tried malted milk balls. For some reason, that moment stands out as if it were some kind of defining life experience. It’s so random when I think about it. I mean, I have zero recollection of trying Butterfingers for the first time.
I was in science class. The purpose of the lesson? Beats me. Teacher’s name? No idea. I remember she had fabulous late 80s/early 90s bangs. I do remember that as part of her lesson, she gave us each a few malted milk balls and said to let the candy slowly dissolve in our mouths instead of biting into them. We were supposed to pay attention to the changes happening and describe them to her.
It was a smart way to keep our attention, teacher with big bangs. I was like, “I LOVE SCIENCE!” What do you think the purpose of the lesson was? I’m not really sure; that was probably the last time I paid attention in science class (kidding).
Surprisingly, this is the first time I’ve ever made chocolate bark. Chocolate + malt has been a favorite dessert combination of mine for awhile now, one that I’ve used in several recipes such as these truffles and this layer cake. This is the easiest recipe I’ve creating using this flavor combo. It has only 4 ingredients. It can be cut down to 3 ingredients if you omit the malted milk powder, but I like adding it to enhance the flavor of the candy. That’s up to you. This is a great candy to serve at holiday parties.
- 8 ounces bittersweet chocolate, finely chopped
- 8 ounces semisweet chocolate, finely chopped
- optional: ¼ cup malted milk powder (see note)
- 1½ cups malted milk balls, coarsely chopped
- Line a baking sheet with parchment paper or a silpat. Set aside.
- Place the bittersweet and semisweet chocolate in a large heatproof bowl set over a pot of simmering water. Stir frequently until the chocolate has completely melted, then remove from the heat.
- If using, slowly stir in the malted milk powder. Once added, stir vigorously for approximately 30 seconds to remove any lumps and dissolve the powder.
- Allow the chocolate to sit for 5 minutes, stirring periodically, so it thickens back up just slightly. Pour the chocolate slowly onto the parchment paper, and spread to approximately 9x10 inches. Sprinkle the chopped malted milk balls on top.
- Allow the chocolate to set for 60-90 minutes (you can place the baking sheet in the refrigerator to speed up the process).
- Carefully peel the parchment paper away from the chocolate bark and place it on a large cutting board. Cut into individual servings. Store in an airtight container for up for 2 weeks.