Malteser Soft Cookie Bars with Chocolate Cream Cheese Frosting (gluten free or spelt flour)
These Malteser soft cookie bars first appeared on The Culinary Jumble.
Take my word for it, these soft cookie bars need no frosting. Heck, they are so good, you could eat them as naked as they moment they came out of the oven, and still swoon over how delicious they are.
The only reason mine have a frosting is because I had a little leftover from some crazily decadent cupcakes I made (recipe coming soon) and didn’t want it to go to waste. Hate waste, me. Especially when it is frosting. I mean, come on! Got to be finding a reason to use it up.
Theoretically, I had Maltesers left over, too. Ah, I know. Now I am being silly. No such thing as a leftover Malteser, eh? Regular readers will know that I have a bit of a penchant for the chocolate, malty balls and they often feature in my baking.
When I first started blogging several years ago, Maltesers weren’t available in the US; apparently, that’s all changed. No excuse now not to bag (hah!) yourself some if you’re over the pond.
These Malteser soft cookie bars are halfway between a cookie and a blondie. I used gluten free flour which made them a little crumblier than a blondie but softer than a cookie. If that makes sense? You could easily use the same amount of spelt or regular flour instead. Whole Maltesers are thrown into the batter leaving pockets of chewy, malty, chocolate deliciousness.
The topping is a simple chocolate cream cheese frosting but as I said, you don’t need it, although it provides a beautiful, rich crown to these Malteser soft cookie bars.
If you like these, be sure to check out my other sweet treats!
Malteser Soft Cookie Bars with Chocolate Cream Cheese Frosting
- 100g butter melted
- 100g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 120g gluten free flour blend (see note 1)
- ½ teaspoon baking powder
- 60g Maltesers
- 100g cream cheese
- 20g cocoa
- 75g icing sugar
- Pre-heat the oven to 175ºC (350ºF).
- Line an 8x8” pan with parchment or aluminium foil.
- Melt the butter and set to one side until it cools a little. Then, beat in the sugar followed by the egg. Lastly, add the vanilla extract.
- Sift the flour and baking powder together and then stir into the wet ingredients, just until combined. Finally, stir the Maltesers through.
- Pour into the prepared pan and bake for around 18-20 minutes. Remove from the oven and allow to cool completely.
- For the frosting: sift the icing sugar and cocoa together and add to the cream cheese. Beat until nice and smooth. Spread over and then pop a few Maltesers on top, if you like (see note 3). Slice and enjoy!
- You can use the same amount of regular or spelt flour instead.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- Maltesers are not gluten free. Omit these if you are following a gluten free diet.