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Whopper Malt Bars

Whopper Malt Bars

Knock knock knock.

It’s me Austin in Houston, The Gentleman Caller.

I have this big idea with Labor Day in the rear view mirror and Halloween on the horizon to make some fantastic desserts featuring traditional Halloween candy. As far as I am concerned, this is also typical movie theater candy… the kind of sweets you can dump in a bucket of popcorn to make all your sweet and salty fantasies come true in a tooth-compromising bag or bucket of satisfaction.

Now, when I was a little boy my Poppa used to make chocolate malts. I would be spending the night over there for some reason – perhaps my parents were country western dancing or maybe just needed a break – and Poppa would wait until right before bedtime to crank up his classic stainless steel malt fountain style malt machine. The whir of that machine is like time travel… I am using it today in these photos to recreate that same nostalgia. So Poppa would get me hopped up on sweet Carnation malt powder, Blue Bell Homemade Vanilla and Hershey’s syrup (from a can). My sleep would be ruined but this kid was happy!

Malts and malted milk balls aren’t for everyone. But I LOVE them. I am going to keep using the Halloween candy theme as we approach October so keep coming back!

Here is my Chocolate Malt Whopper pie.

Whopper Malt Bars

Vintage-style chocolate malt, Whoppers candy and a cookie crust in a nostagic ice cream bar.
Prep Time 1 hr
Cook Time 0 mins
Freezing time 6 hrs
Total Time 7 hrs
Course Dessert, Snack
Cuisine American
Servings 16 pieces

Equipment

  • Food processor
  • Freezer
  • 9×9 pan
  • Plastic wrap

Ingredients
  

  • 25 pieces Oreo or other chocolate sandwich cookie
  • 5 tbsp melted butter
  • 1 tsp kosher salt
  • 3 cups Blue Bell Homeade Vanilla ice cream
  • 3 tbsp Hershey's Syrup In a can if you can find it. It actually tastes different, but I hear it isn't packaged that way any more.
  • cup Carnation Malted Milk powder
  • 1 tsp Vanilla
  • 1 box Whoppers candy
  • ½ carton Cool Whip Extra Creamy whipped topping

Instructions
 

  • Split Oreos into halves. You don't need to scrape the filling off. Place all the halves in the bowl of your food processor with the blade attachment installed. Process until they're a combination of tiny pieces and a sand-like powder. Add salt. Pour the melted butter through the feed tube to combine.
  • Line the bottom of a 9×9 pan with plastic wrap. Make sure you exceed the edges and that no air is under the plastic. You will need two pieces of plastic wrap that generously overlap in the middle of the pan.
  • Press the crust into the pan on top of the plastic. Go about an inch up the sides all around.
  • Place in the freezer for about an hour.
  • Before you clean the food processor process the Whopper candy to the desired texture. There will be some residual cookie mixed in. That is good. Now clean the food processor to use again.
  • After the crust has firmed up use the (now clean) processor to incorporate the ice cream, Hershey's syrup, malt powder and vanilla. Just get it combined… don't turn it into soup.
  • Pour the ice cream mixture into the prepared crust. Sprinkle with about half the processed Whopper candy. Use the finer bits and leave the chunks for the top.
  • Put the pan on a level surface in the freezer and let it harden completely. Don't rush it or you will have a mess.
  • When the ice cream is well set up use an offset spatula to spread the Cool Whip evenly on the top. Sprinkle with remaining Whoppers and put it back in the freezer.
  • Once it has hardened again, use the edges of the plastic wrap to loosen and pull the entire concoction out of the 9×9 pan. It will easily lift right out. Use a sharp knife to cut into pieces and serve.
  • You may certainly use more candy and Hershey's syrup to garnish and enhance. Enjoy!
Keyword bar, candy, chocolate, cookie, freezer bar, ice cream, oreos

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