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Chocolate Shortbread Bars with Pumpkin Malt Balls
Spice up these shortbread bars with pumpkin malt balls or regular malt balls.
Total Time
35
minutes
minutes
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Course
Bars
Cuisine
American
Servings
24
Bars
Calories
311
kcal
Cook Mode
Screen not going dark
Ingredients
For the Shortbread
2
Cups
Powered Sugar
1 ½
cups
Butter
3
cups
All-purpose Flour
¾
cups
unsweetened cocoa powder
For the Fudgy Layer
1
can of
Sweetened Condensed Milk
14 oz
12
oz
Chocolate Chips
1 bag
1
bag of
Pumpkin Malt Balls
Instructions
Preheat oven to
325
°F
Combine sugar and butter in a bowl 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
.
Take out of the oven and allow shortbread crust to cool, leaving it in the baking pan.
In the meantim 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!
Nutrition
Serving:
1
bar
|
Calories:
311
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
31
mg
|
Sodium:
94
mg
|
Potassium:
142
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
362
IU
|
Vitamin C:
0.001
mg
|
Calcium:
18
mg
|
Iron:
2
mg
Nutrition information isn’t always accurate.
Equipment
Baking Tray nonstick
9x13
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Author:
Susan Queck