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Chocolate Shortbread with Pumpkin Malt Ball Bars

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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