This 6-ingredient oven baked malted milk ball dessert is the kind of easy treat that feels a little nostalgic and a little playful, perfect for nights when you want something warm, chocolatey, and low-effort after dinner. It turns crisp malted milk balls into a soft, gooey baked dessert with pockets of melted chocolate and a lightly crisp top, and it is especially handy for busy weeknights when you want a homemade sweet without pulling out a mixer or making a complicated batter.
Serve this dessert warm with vanilla ice cream, a spoonful of whipped cream, or a glass of cold milk to balance the rich chocolate and sweet malt flavor. It also works well on a dessert table alongside fresh strawberries or sliced bananas, which add a little freshness and make the whole dish feel even more special.
6-Ingredient Oven Baked Malted Milk Ball Dessert
Servings: 8
Ingredients
2 cups dry unwrapped malted milk balls
1 box chocolate cake mix, about 15.25 ounces
1 cup milk
1/2 cup unsalted butter, melted
2 large eggs
1 cup semi-sweet chocolate chips
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease an oven-safe ceramic roasting pan.
2. Spread the dry unwrapped malted milk balls evenly across the bottom of the prepared roasting pan.
3. In a large bowl, whisk together the chocolate cake mix, milk, melted butter, and eggs until the batter is mostly smooth.
4. Fold in the chocolate chips, then pour the batter evenly over the malted milk balls in the pan.
5. Bake for 30 to 35 minutes, or until the top is set and a tester inserted into the cake portion comes out with moist crumbs.
6. Let the dessert cool for 10 to 15 minutes before scooping and serving warm.
Variations & Tips
Peanut Butter Version: Swirl 1/3 cup of creamy peanut butter into the batter before baking for a chocolate-peanut butter flavor that feels a little like a candy bar in dessert form.
Extra Crunch Tip: Reserve a small handful of malted milk balls, roughly chop them, and sprinkle them over the top during the last 5 minutes of baking for a little added texture.
Make It Neater: For cleaner portions, let the dessert cool closer to 20 minutes before serving. If you want a gooier, spoonable texture for bowls and ice cream sundaes, serve it after just 10 minutes.
Storage Tip: Cover leftovers and refrigerate for up to 3 days. Reheat individual portions in the microwave for short bursts so the chocolate softens again without drying out the cake.