Sometimes the best recipes happen by accident. When I asked Jeff to pick me up a box of malted milk balls, I actually had a very different dessert in mind (a custard topped with chopped milk balls). My first idea didn’t turn out the way I wanted it to, and I came up with a new custard recipe that doesn’t involve malt flavoring. That one should be along next week. In the meantime, I had a large box of milk balls begging to be used. We ate some of them, obviously, but there were a lot of balls, if you know what I mean.
- 1½ cups malted milk balls, divided
- ¼ cup malted milk powder
- ¼ teaspoon kosher salt
- 4 ounces unsalted butter, melted and cooled
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract