Sheet Pan Malted Milk Ball Candy: The 5-Ingredient Sweet That Will Have Everyone Begging for More
If you have ever stared at a bag of malted milk balls and thought, “there has to be something more magical I can do with these,” then you are about to have your best kitchen moment yet. This incredibly simple sheet pan candy uses whole, uncrushed malted milk balls as the star of the show, surrounded by just four more basic pantry ingredients to create a treat so irresistible, it practically disappears the moment it hits the table.
Whether you are making it for a holiday gathering, a bake sale, or simply because you deserve something wonderful on a Tuesday afternoon, this recipe delivers big flavor with almost zero effort. The combination of the crunchy, malty centers and the sweet coating that sets around them creates a texture and taste that is truly unforgettable. Let’s get into it.
Ingredients
- 1 large bag (about 14 to 16 oz) of malted milk balls, whole and uncrushed
- 2 cups semi-sweet chocolate chips
- 1 cup white chocolate chips or butterscotch chips
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup powdered sugar, sifted
What You Will Need
- One rimmed sheet pan (approximately 9×13 or larger)
- Parchment paper or a silicone baking mat
- A medium saucepan or double boiler
- A spatula or wooden spoon
Method
- Line your sheet pan with parchment paper and spread the malted milk balls out in a single, even layer across the entire pan. Try to keep them close together without stacking them on top of each other.
- In a medium saucepan over low heat, melt the butter until it is just liquefied. Add the semi-sweet chocolate chips and stir gently and continuously until completely smooth and glossy. Remove from heat.
- Stir the sifted powdered sugar into the melted chocolate mixture a little at a time, stirring well between each addition until the mixture is silky and well combined.
- Pour the warm chocolate mixture slowly and evenly over the malted milk balls in the sheet pan. Use your spatula to gently encourage the chocolate into the gaps between the candies without crushing them.
- Melt the white chocolate chips or butterscotch chips in a small saucepan over very low heat, stirring constantly. Once melted and smooth, drizzle the mixture decoratively over the top of the chocolate-covered pan.
- Allow the sheet pan to cool at room temperature for about 20 minutes, then transfer it to the refrigerator for at least one hour or until the chocolate is completely set and firm.
- Once fully set, lift the parchment out of the pan and break or cut the candy into rough pieces. Serve immediately or store in an airtight container.
Tips for the Best Results
Do not rush the melting process. Low and slow heat is your best friend here. Chocolate that overheats can become grainy and difficult to work with, so keep the flame gentle and stir often.
Make sure your malted milk balls are fresh and at room temperature before you begin. Cold candies can cause the warm chocolate to set unevenly or crack as it cools.
If you want to dress this treat up even further, consider a sprinkle of flaky sea salt over the top before it sets in the refrigerator. The salty-sweet contrast takes this candy from delicious to absolutely extraordinary.
Storing Your Sheet Pan Candy
Store any leftover pieces in an airtight container at room temperature for up to five days, or in the refrigerator for up to two weeks. If you stack the pieces, place a small sheet of parchment paper between layers to prevent sticking. This candy also freezes beautifully for up to one month, making it a perfect make-ahead treat for parties and holidays.
