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Chocolate Shortbread with Pumpkin Malt Balls

Posted by: Karyn Granrud / Bars, chocolate

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

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Ingredients

  • 2 Cup Powered Sugar
  • 1 1/2 C Butter
  • 3 C Flour
  • 3/4 C unsweetened cocoa powder
  • 1 (14 oz) Can of Sweetened Condensed Milk
  • 12 oz bag of Chocolate Chips
  • 1 – 2 of Pumpkin Malt Balls

Instructions

  1. Preheat oven to 325 deg F.
  2. Combine sugar and butter with a paddle attachment. Add in flour, cocoa and vanilla.
  3. Press into a foil lined 9 x 13 inch pan and bake for 20 minutes.
  4. Allow shortbread crust to cool.
  5. Heat sweetened condensed milk in microwave safe bowl for 1 minute. Stir in chocolate chips until melted. Pour over crust.
  6. Crush Pumpkin Malt Balls and sprinkle over fudgy layer. Place in fridge for 2 hours.
  7. Remove from pan and cut into 2 x 2 squares. Serve with a tall glass of milk!

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  5. Hayley @ The Domestic Rebel says

    November 15, 2012 at 2:48 pm

    Whaaaaat? Pumpkin malt balls? Why aren't these in my life, Karyn? WHY!? Also, I, too, am freaking out over Thxgiving. Sure, mine isn't on Sunday like yours (eek!) but I have NO idea what kind of stuffing I want to make, nor desserts. A dessert blogger stumped with dessert options? The nerve! Anyway, you can't go wrong with all-American apple pie, or pumpkin, but I think I'm going to do a mixed berry galette, too. Keep it simple and crust-y hehe 🙂

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