Malt Chocolate and Marshmallow Sandwiches Recipe (2024)

If you need to sub the Ovaltine (like me) here are the ratios for making your own:9 tablespoons cocoa powderto15 tablespoons malted milk powder

These are REALLY GOOD. More work than a standard cookie but not too complicated assuming you some kitchen gadgetry. Stand mixer is very helpful / needed? I used a Ziploc bag instead of a pastry bag to distribute the fluff - fill the bag, snip the corner; works perfectly. I cut the honey. Subbed corn syrup to maintain texture. I sprinkled sea salt and crushed candy cane on top. Next time: Peppermint oil in the ganache. Vanilla in the marshmallow.

Would there be a way to make this with some combination of malted milk powder and cocoa, rather than the Ovaltine?

Do these keep or do they have to be eaten on the same day? I'm planning holiday cookie packages but I'm not sure if these will hold up

Made these with a few shortcuts/substitutions:-I didn't have chocolate malt powder so I subbed classic malt powder and added a half tsp. each of nutmeg and cinnamon.-Rolled the dough into a log and chilled until firm, then sliced the dough into rounds from the log - not nearly as neat, but it was a bit less work. -Dipped the sandwich tops directly into the ganache. The layer wasn't as thick as pictured but it went quickly.LOVED them. Fun to make and eat - they are both nostalgic and festive

Try to buy the original Ovaltine which is still served in Europe. It is not as sweet and is more malty in flavor. I used to bring it back from trips there but now find it in large Asian grocery stores.

These were so FUN to make! I made my dough the night before then let it sit out for a few min while I gathered the ingredients for the marshmallow and ganache before rolling and cutting them out.This was my first time making marshmallow and it turned out so well! I used a hand mixer for all of it, and I don't have any biscuit cutters so I used a mason jar lid. Overall my batch was larger and thinner than the recipe which made 7, but still amazing and will try them again to get the right size!

I didn't have Ovaltine on hand, so I substituted it with 3 tablespoons cocoa powder and 5 tablespoons malted milk powder.

It would be helpful, as others have noted, if there were a note at the end of the recipe, indicating if the cookies should be stored at room temperature, and how long. Or if they need to be refrigerated, and how long. And most important, if they can be frozen, with or without the ganache; this is important to know if you plan to make them ahead of time.

Wow, these were great! I cannot believe how perfect these cookies are. I will say, be prepared for a mess in your kitchen and lots of dishes, but I believe these are 100 percent worth the effort and mess. If you're hesitant, give them a try. You will NOT be disappointed!

Is the a good vegetarian/vegan sub for gelatin to use in the filling?

This was really fun to make!I hate ovaltine, so I tried it with 1/4 cup cacao powder and 1/4 cup powder milk. Next time I’ll try less cacao powder as the flavour was too rich.I’d also say you need way less ganache since it’s just for decoration. I ended up with so much chocolate ganache left! You can definitely half it and would still end up with a lot left. Same for the marshmallow, but I’m guessing that one would be hard to half it because you need something to get the mix going.

Since as others said, these are a bit involved with several steps, make your life easier and mix the dough the day before, divide in half, and roll out 1/4-inch thick between wax paper or parchment. (It is easier to see what you are doing through wax paper, and wax paper is cheaper; of course be sure to bake on the parchment), Stack and refrigerate overnight, well wrapped. The next day you are ready to cut out the cookies and continue with the marshmallow, etc.

Just got done making these beauties. There is some fussy work involved, for sure, but they are really pretty! And delicious! But one cookie is like a three course dinner- too big! I used the 2” cutter,too. I guess I’ll have to take one for the team. You’re welcome. I really like the honey in the marshmallow. It’s a definite layer of taste, which I like. But piping a whole inch of it unto the cookie makes it unwieldy. The chocolate biscuit cookie base is delish! Go for it!

You can swap the honey for Karo. that's how I usually makemy marshmallow.

this is one of my FAVORITE recipes!!it does take a bit of time so we usually make them for birthdays or holidays. i reroll the dough much more than once to use as much dough as possible to have the most amount of cookies possibleadd more flaky salt than it asks forDELICIOUS!!!!!

Definitely a two-day project, but really fun and rewarding. They make great gifts, because they look extremely impressive. Next time, I'd find a less-sweet marshmallow recipe (this one's a bit over the top) and try a mild gingerbread for the cookie-- would be like a little pre-stacked s'more. Also, I ended up with a TON of leftover marshmallow and a bunch of extra ganache as well. Maybe I didn't roll my dough thin enough?

Very delicious, time consuming as noted above. The ganache instructions gave me trouble.

Loved these! My first time making marshmallow and felt so accomplished when it set up nicely. I omitted the ganache for a lighter cookie and my only change for next time is to do the marshmallow sans-honey or with a lighter/milder honey. It ended up with quite a strong honey flavor that overpowered the subtleties of the cookie.

INCREDIBLE! This recipe is a bit of a labor of love, but it is so worth it! They aren't too sweet and are exceptionally delicious. The ONLY suggestion I have is put a little less salt in the marshmallow filling. I had some extra marshmallow leftover, so I made some marshmallow drops, and they were too salty to eat on their own. Flakey sea salt can be added to the ganache to add the extra salt if you think it's needed in the cookie overall.

Disappointing. Made them as written: Not nearly good enough for the mess and amount of labor involved.

Don’t be like me and use marshmallow fluff to “save time.” It did not work.

I had very high hopes for this recipe but to me...they were just OK. If I were to make them again I'd make them 1/2 the size.

I made these last Christmas and now again this year. The cookie is flavourful on its own without the chocolate ganache topping. For a simple filling, I melted good quality white chocolate with a bit of passion fruit purée (available from pastry shops). The flavours worked well and repeating again this year!

These were great! Though quite time consuming. I used a 1-1.5 in cutter, and rolled the cookies thin. That worked out well. I ended up with about 30 sandwiches. Next time: - make cookies the day before then fill on day 2. - I used 3 T of unsweetened cocoa powder 5 T King Arthur malted milk powder. Not sure I really tasted the malted powder. Next time consider omitting it, use cocoa powder only, using Ovaltine instead, or different malt powder?- make the ganache at same time as marshmallow

These cookies were fantastic and worth the effort (I almost never roll out cookie dough but did for these). I used a 1-inch cutter and that was the perfect size in my opinion/I got about the estimated number of cookies. I stored them at room temp in an airtight container and thought they were even better the next day.

Might this work well with gluten free flour?

Fun and tasty. Pretty sweet. Next time use a smaller cutter. 2” is big.

Can I use Carnation chocolate malt powder here or is that substantially different from Ovaltine?

It's a lot quicker to make a roll of dough (like refrigerator cookies), chill, slice and bake.