November 7, 2014

Malted Milk Blondies

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

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.

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

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.