Malted Milk Blondies

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These malted milk blondies have plenty of extra elements including milk chocolate chips and toasted walnuts and melted salted caramels.

Malted Milk Blondies

In the sweet world of bar cookies, I can’t say that blondes have more fun.

I think most people, if given the choice, would pick a rich chocolatey brownie for an indulgence rather than a blondie.

With their pale golden crumb, blondies are far more subtle than their flashy chocolate cousins, but that doesn’t mean they aren’t a satisfying treat.

While not visible to the eye, the addition of malt powder made this batch of blondies special.

Any excuse to add our favorite milkshake flavoring to a dessert was guaranteed to be a big hit around our house.

Milk chocolate chips and toasted walnuts dotted the malted milk blondies.

They were finished off with melted salted caramel candies.

Malted Milk Blondies
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Malted Milk Blondies

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Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 16 blondies
These malted milk blondies have plenty of extra elements including milk chocolate chips and toasted walnuts and melted salted caramels.


  • Nonstick cooking spray
  • 3/4 cup malted milk powder
  • 1 cup packed light brown sugar
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 3/4 cup chopped toasted walnuts
  • 1 cup milk chocolate chips
  • 4 ounces salted caramel candies, roughly chopped


  • Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil and grease with nonstick cooking spray.
  • In a large bowl, combine the malted milk powder, brown sugar, flour, salt and baking powder.
  • In a medium bowl, whisk together the eggs, vanilla extract and oil. Add the wet ingredients to the dry ingredients mixing until just combined. Fold in the walnuts and chocolate chips, reserving 2 tablespoons chips. Spread the batter into the pan. Bake for 20 minutes before topping with caramels and remaining chocolate chips. Bake for an additional 10 minutes until golden brown.
  • Cool the blondies for 1 hour before cutting into squares.
  • Store in an airtight container.


Adapted from King Arthur Flour


Calories: 330kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 100mg | Potassium: 169mg | Fiber: 1g | Sugar: 29g | Vitamin A: 62IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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