CHOCOLATE MALTED CHERRY FLOAT
Steps:
- In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw.
MALT CHOCOLATE AND MARSHMALLOW SANDWICHES
These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h30m
Yield 16 to 18 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
- In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
- Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
- Position oven racks near the center and heat oven to 350 degrees.
- Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
- Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
- Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
- When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
- Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.
DARK CHOCOLATE CHERRY TRAIL MIX
This simple trail mix recipe hits all the right notes - sweet, salty, and satisfying.
Provided by Kare for Kitchen Treaty
Categories Snack
Time 5m
Number Of Ingredients 4
Steps:
- Pour all ingredients into a medium bowl and stir together to mix. Store at room temperature in a sealed 32-ounce mason jar and enjoy whenever you need a quick and satisfying snack!
Nutrition Facts : ServingSize 0.33 cup, Calories 253 kcal, Sugar 6 g, Sodium 14 mg, Fat 19 g, SaturatedFat 5 g, Carbohydrate 15 g, Fiber 3 g, Protein 8 g, Cholesterol 1 mg
CHOCOLATE CHUNK SNACK CAKE WITH CHOCOLATE MALT FROSTING
I've enhanced the classic snack cake to make it homey enough for an after-school treat but also special enough for festive occasions. I started with a simple yellow cake made with buttermilk for tang and tenderness. I added chopped bittersweet chocolate (I prefer a cocoa percentage around 65 percent or 70 percent) and iced the cake with frosting that features cocoa powder, melted chocolate and malted milk powder for loads of luscious flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 16 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
- For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
- Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.
MILE HIGH CHEX MIX®
Crunchy snack mix ready in five minutes! Add popcorn, marshmallows, nuts and chocolate chips to Chex Mix® chocolate snack mix for your favorite munchie.
Provided by Betty Crocker Kitchens
Categories Snack
Time 5m
Yield 14
Number Of Ingredients 5
Steps:
- In medium bowl, mix all ingredients.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE MALT CHERRY MIX SNACK
My best friend just dropped by with a container of this and the recipe......OMG! My spouse just ate the whole thing!
Provided by Debe Z
Categories Other Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large bowl mix the 3 cereals and dry peanuts. Use as 1 quart microwavable bowl and microwave the chocolate chips and butter on high for approx 1 minute. Stir until smooth, if needed microwave in 30 second intervals until smooth. Pour this mixture over the cereal and peanuts until coated evenly. Gradually stir in the malt powder until mixture is coated evenly. Stir in the remaining indgredients (mini marshmallows, chopped malted milk balls and chopped dried cherries).
- 2. Spread the mixture on wax paper to cool. When cool break into pieces and store in an air tight container.
CHERRY-CHOCOLATE MALTED CHEX MIX
Make and share this Cherry-Chocolate Malted Chex Mix recipe from Food.com.
Provided by Molly53
Categories Lunch/Snacks
Time 10m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Measure cereals and peanuts into large bowl; set aside.
- Microwave margarine and chocolate chips in microwave-proof bowl until melted, stirring occasionally.
- Pour over cereal mixture in bowl, gently stirring until evenly coated.
- Gradually stir in malted milk powder until evenly coated.
- Stir in remaining ingredients.
- Store in airtight container.
Nutrition Facts : Calories 177.8, Fat 8.6, SaturatedFat 2.2, Sodium 188.6, Carbohydrate 23.9, Fiber 1.5, Sugar 13.8, Protein 4
More about "chocolate malt cherry mix snack food"
CHERRY CHOCOLATE ENERGY BITES (NO-BAKE) - THE REAL FOOD …
From therealfooddietitians.com
4.7/5 (3)Total Time 15 minsCategory SnackCalories 135 per serving
CHOCOLATE SHAKE VS. CHOCOLATE MALT: WHAT’S THE …
From myrecipes.com
DRIED TART CHERRY SWEET SNACK MIX - CHELSEA'S MESSY …
From chelseasmessyapron.com
CHOCOLATE CHERRY ALMOND SNACK BARS - SALLY'S BAKING …
From sallysbakingaddiction.com
CHEX* CHOCOLATE MALT-CHERRY MIX RECIPE
From lifemadedelicious.ca
CHOCO-MALT-CHERRY MIX | JUST A PINCH RECIPES
From justapinch.com
CHOCOLATE CHERRY MILKSHAKE – A COUPLE COOKS
From acouplecooks.com
CHOCOLATE CARAMEL TRAIL MIX RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
POT O’ GOLD CHEX MIX RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHEX™ CHOCOLATE MALT-CHERRY MIX | RECIPE | SAVOURY FOOD, …
From pinterest.com
CHOCOLATE MALT CHERRY MIX RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SAVOURY SNACKTIME CHEX* MIX RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
NATURAL CHERRY-CHOCOLATE & SALTED NUT MIX – PRANA FOODS
From pranafoods.ca
CHOCOLATE-CHERRY SNACK BARS RECIPE | EATINGWELL
From eatingwell.com
PRANA CHERRY-CHOCOLATE & SALTED NUT MIX, 2 × 800 G
From costco.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love