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Homemade Malted Milk Balls

Homemade malted milk balls have crisp rice cereal centers coated in smooth milk chocolate. Chill the centers until firm, then dip them and let the coating set for a classic crunchy candy treat.
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Prep Time 20 minutes
Chilling and setting 1 hour 3 minutes
Total Time 1 hour 23 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the centers
  • 8 oz white chocolate finely chopped
  • 0.75 cup malted milk powder
  • 0.25 cup confectioners' sugar
  • 1 cup crisp rice cereal
For the coating
  • 12 oz milk chocolate melting wafers

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 microwave

Method
 

Make the centers
  1. Line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Put the white chocolate in a microwave-safe bowl and microwave at 50% power in 20-second bursts, stirring each time, until melted and smooth.
  3. Stir in the malted milk powder and confectioners' sugar until combined.
  4. Gently fold in the crisp rice cereal.
  5. Roll the mixture into 24 balls, about 1 inch wide, and place them on the prepared baking sheet.
  6. Refrigerate for 20 to 30 minutes, until firm.
Coat the centers
  1. Melt the milk chocolate wafers in a clean microwave-safe bowl in 20-second bursts, stirring each time, until smooth.
  2. Dip each chilled center in the melted chocolate, let excess chocolate drip back into the bowl, and return it to the baking sheet.
  3. Let the coating set at room temperature for 30 to 45 minutes or refrigerate for 15 to 20 minutes.

Notes

For neater dipping, make sure the centers are firm before coating. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free variation, use dairy-free chocolate and a dairy-free malted milk powder.