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Homemade Malted Milk Balls

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If you decide to try making Homemade Malted Milk Balls you’re going to be pleasantly surprised with the process. And they’re so fun to share with friends!

While they’re less crunchy than commercial malted milk balls, Whoppers, they have all the flavor in a smooth bite. Plus they’re homemade so you know they’re tasty!

These Homemade Malted Milk Balls are perfect for gift giving or just bringing to a party or even a food swap. Wanna change up your Easter game? Make these!

Fun to make, fun to eat and fun to share these Malted Milk Balls are winners all the way around!

Picture of Homemade Malted Milk Balls

What to do with Malted Barley Extract

Inspired by a recent random purchase of malted barley extract I decided to try something beyond malted milk, so I made Malted Milk Balls. Don’t get me wrong, malted milk and I have a love/hate relationship, I love it so much, that my pants hate it.

If you’re having trouble finding the Malted Barley Extract I have tried subbing in plain Carnation Malted Milk Powder. It works! It’s not quite the same but it makes a great substitute. More importantly, you can find it in your local grocery store OR on Amazon.

Delicious Homemade Malted Milk Balls

It felt like a rather grand gesture to look for something to make for my family when what I really wanted to do was settle in and drink a gallon of malted milk. So finding a Malted Milk Ball recipe that made a decent rendition of malted milk balls made my sacrifice easier. Also, they’re dipped in chocolate.

How to make Malted Milk Balls

These little Malted Milk Balls are rather uncomplicated to make. I think even kids as young as 3 could help roll the balls of cooled filling and but moms or dads will need to do the dipping. Hot chocolate work can be tricky for little ones.

This is exactly the kind of recipe I loved when my kids were little, some for them to work on and then some for them to watch. Your only problem may be when they realize that the dough they’re rolling tastes really good, up until that point it’s smooth sailing.

Inside of a Homemade Malted Milk Ball

Homemade Candy Recipes

Making your own candy can be a fun and easy way to make homemade presents for things like Christmas, Valentine’s Day, and even special birthdays.

I like to make recipes that don’t require a lot of special tools. At the same time I’m not against buying something if I know I’m going to use it a minimum of 6 times. I have a few recipes to share.

  1. Green Monsters 
  2. Coconut Granola Nests
  3. Peanut Butter Hearts
  4. Candied Bacon Bark
Yield: 8 servings

Homemade Malted Milk Balls Recipe

Delicious Homemade Malted Milk Balls

Homemade Malted Milk Balls are a fun and easy candy to make. Make your own Valentine's Day or Christmas Candy or just a sweet treat for friends.

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes



  1. over very low heat melt the white chocolate in a double boiler
  2. remove from the heat and add the malted barley powder one TBSP at a time, stirring well after each addition, keep adding powder until the dough is stiff enough to roll into balls
  3. let it cool about ten minutes then check to see if it needs more malted barley powder, roll a small ball about 1/2 inch or so, if it holds it's shape with minimal flattening then you're ready to roll, if not add more malted barley powder as needed to make a ball that will hold it's shape
  4. roll the dough into small 1/2 inch balls
  5. freeze on a cookie sheet for 10 minutes or so
  6. melt the chocolate chips over very low heat in a double boiler until thoroughly melted
  7. dip the malt balls into the chocolate and return to the cookie sheet
  8. when all the balls are dipped cool in the fridge or freezer
  9. then store in an airtight container in the fridge
  10. let them warm for a few minutes before eating

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32 thoughts on “Homemade Malted Milk Balls”

    • You can totally use regular chocolate chips. White chocolate is a little blander and it allows the malt flavor to come through.

  1. Reading this recipe made no sense. White chocolate and malt powder? Well, let me tell you! Yum!!! I haven’t even finished it yet. But the balls are rolled and chillin. Chocolate is melted and I told hubby he’s 20 minutes away from loving me more that yesterday!!! Thanks for the recipe!!

    • I originally used non-diastatic Barley Malt Extract but that’s become harder for me to find so I’ve been
      using just malted milk powder which works ok

  2. I just made these and so many memories came running back. my grandma used to make these on the farm and they taste just the same
    thank you
    never to old to feel young

  3. This is a good recipe, and it brings back memories when I was an L.D.S. Missionary in western Canada in the mid Sixties. At Christmas time in Saskatoon Sasketchewan the Relief Society Sisters made hand dipped chocolates, and the Missionaries were allowed to help. I learned hand dipping, and could even drizzle a C on the top of the cherry chocolates with my little finger. We made all kinds of chocolates and almond toffee that were also hand dipped. I can still remember how simple it was to make the toffee; We melted a pound of butter, added two cups of granulated sugar and a cup of ground almonds. The important thing was the heat and cooking. It was cooked on medium high heat just until a light blue smoke appeared, then we poured it into a rimmed cookie sheet, smoothed it out and lightly scored it in rectangular pieces to set. If it cooked too long it would have a burnt taste. If it was not cooked long enough it was like taffy. For baking and real Malted Milk Shakes I use both Barry Farm Barley Malt Extract in the liquid form, Hoosier Hill Farm Malted Milk Powder, and Carnation Malted Milk Powder. The liquid extract is a little stronger flavoured; and gives a little more presence to the recipe. Once in a while I will add a small amount of pure Almond extract to the malt balls which gives a neat twist to an already good recipe. D. Sohn Spring Valley Ca.

  4. They are good but not what I expected. I was looking for a more crispy cookie like center, that might be where the barley comes in or tapoika flour I’m uncertain. Good recipe and fun to make and eat

  5. I made these but added crushed up very fine rice crispy cereal ( for the crunch) we loved them & now I make them
    every year at Christmas time..

  6. This recipe looks great! Have you ever tried making these then dipping them in a candy coating of seasonal colors by chance? I love keeping jars of these with colors on the counters for the grandkids and visitors. Thank you in advance for your recommendation and recipes.

  7. Is it possible to use DME (dry malt extract) that’s used in brewing (home brew stores sell it)? It’s a lot cheaper than what you linked to, and that product is malt extract plus flour and dextrose. DME is 100% malt extract. Does the flour impart some of the stiffness to the white chocolate?

    • I’m not 100% sure on that? I’ve never made them with it. I think the best bet would be to try it and know you’re results may be different.


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