Malted Milk Cookie Love

I hate to brag, but...... MALTED MILK COOKIE TART!!!! 

Thank you, Bon Appetit, for the love.

Ok, seriously.  Malted Milk Cookie Tart?  It's chewy and chocolate-y and tastes like love.  Yes, it sure does.  Brought it to a bonfire party last night and it turned normal, personable humans into territorial beasts.  Success!

Here is the recipe.

MALTED MILK COOKIE TART

(adapted from Bon Appetit magazine)

1 1/2 c. flour

1 c. malt powder

1/2 c. sugar

1 t. coarse salt

1 c. unsalted butter, cut into little pieces, room temp.

1/2 c. semi-sweet chocolate chips

1/2 c. malted milk balls, coarsely chopped

 (I got the ones from the bulk candy bins - bigger than Whoppers!)

Preheat oven to 325°F.  In processor, pulse flour, malt powder, sugar, and salt. Add butter; pulse until moist clumps form.  (Your processor bowl will be full - take caution.)  Transfer dough to work surface; gather into ball.  Press evenly onto bottom of 9-inch tart pan with removable bottom. (If you do not have a tart-pan, a pie plate will work equally well.) 

 

Bake crust until evenly golden brown, about 40-45 minutes.  Scatter chocolate chips over the crust; let stand 5 minutes to soften, then spread melted chocolate over hot crust.

Sprinkle malted milk balls over.  (I chopped mine in the food processor.)  Cool completely. (I put mine in the freezer.)  Remove tart from pan and cut into wedges.  ENJOY!!