Sheet Pan Malted Milk Ball Marshmallow Bars
If you are looking for a no-fuss dessert that comes together with just a handful of pantry staples and zero complicated techniques, these sheet pan malted milk ball bars are about to become your new favorite treat. Chewy, creamy, chocolatey, and loaded with that irresistible malt flavor in every single bite, these bars are the kind of sweet that disappears from the pan before it even has a chance to cool completely.
The magic here is in keeping those malted milk balls whole and uncrushed. When everything sets up, you get gorgeous pockets of crunchy chocolate malt nestled into a pillowy marshmallow base that is absolutely stunning when you slice it into squares. With only five ingredients and one pan, this is hands down one of the easiest crowd-pleasing desserts you will ever make.
Ingredients
- 3 cups whole malted milk balls (such as Whoppers), uncrushed
- 3 cups mini marshmallows
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons unsalted butter, plus extra for greasing the pan
- 1 teaspoon pure vanilla extract
Method
- Preheat your oven to 325°F (163°C). Lightly grease a 9×13 inch sheet pan or baking dish with butter and set it aside.
- Pour the whole uncrushed malted milk balls in an even layer across the bottom of the prepared sheet pan.
- Scatter the mini marshmallows evenly over the top of the malted milk balls, distributing them as uniformly as possible so every bar gets plenty of marshmallow goodness.
- In a small saucepan over low heat, gently warm the sweetened condensed milk together with the butter, stirring until the butter is fully melted and everything is smooth and combined. Remove from the heat and stir in the vanilla extract.
- Slowly pour the warm condensed milk mixture evenly over the malted milk balls and marshmallows in the pan, making sure to cover as much of the surface as possible.
- Place the pan in the preheated oven and bake for 18 to 22 minutes, or until the marshmallows are puffed, lightly golden on top, and the condensed milk mixture is bubbling gently around the edges.
- Remove the pan from the oven and use a greased spatula to gently press the mixture down into an even, compact layer while it is still warm and pliable.
- Allow the pan to cool completely at room temperature for at least one hour, then transfer to the refrigerator and chill for an additional 30 minutes to help the bars firm up and slice cleanly.
- Once fully set, cut into squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to four days.
Tips for Perfect Bars Every Time
Make sure your malted milk balls stay whole and uncrushed before baking. This is what gives the finished bars their beautiful appearance and satisfying crunch against the soft, chewy marshmallow base. If you press too hard on the candy before or during baking, you will lose that signature texture.
Greasing your spatula or the palm of your hand with a little butter before pressing the mixture down after baking will prevent sticking and make the process much easier. Working quickly while the bars are still warm is key, as the mixture becomes harder to compact once it starts to cool.
For the cleanest cuts, run a sharp knife under hot water, dry it off, and then slice through the chilled bars. Repeat this between cuts for picture-perfect squares every time.
Fun Variations to Try
Swap in white chocolate malted milk balls for a lighter, creamier twist. You can also drizzle melted dark or milk chocolate over the top of the cooled bars before slicing for an extra layer of indulgence. A sprinkle of flaky sea salt over the finished bars adds a wonderful sweet-salty contrast that takes this simple treat completely over the top.
