Best Easter Blondies? Try these Malted Milk Blondies with Maltesers — perfect for Easter and great any time you want a rich, chewy blondie.

I’ve been craving blondies and this recipe is my favorite. These Easter Blondies use malted milk powder and Maltesers for a unique flavor and crunchy texture. They have the best combination of crisp edges and a chewy center.

Unlike typical Easter treats that are all about chocolate, these blondies focus on malt flavor — but they still include a touch of white chocolate for decoration. The Maltesers add pleasant crunch and contrast to the soft bars.

What is the difference between a brownie and a blondie?

Simply put: a blondie is the non-cocoa version of a brownie. Blondies are not chocolate-forward; they tend to be chewier, while brownies are often gooey and more chocolatey.

These malted milk Blondie bars are a lovely addition to an Easter dessert table when you want something different from the typical chocolate-heavy options. You can swap decorations to suit the occasion — these bars are versatile and not limited to Easter.

Make these Blondies for your next bake — they’re quick, easy, and absolutely worth it. Below is the full recipe with ingredients and step-by-step instructions.

Easter Blondies

Linda Nortje

Delicious malted milk blondies studded with Maltesers and finished with white chocolate and festive decorations. Great for Easter or any celebration.

Course
Easter

Cuisine
American

Prep Time
10 mins

Cook Time
30 mins

Chill Time
2 hrs

Total Time
2 hrs 40 mins

Servings
12 Servings

Calories
624 kcal

Ingredients

180 grams Unsalted Butter, melted (6 oz / 1 1/2 sticks)
2 cups Light Brown Sugar
3 extra-large Eggs
1 cup Malted Milk Powder (Ovaltine or Milo works well)
1 1/4 cups All-purpose Flour
1 tsp Baking Powder
35 Maltesers
50 grams White Chocolate, melted (just before using)
12 small Easter Chocolate Bunnies, to decorate
20 Mini Easter Eggs (jelly filled optional)

Instructions

Preheat the oven to 180°C (350°F). Line a 20 x 20 cm (8 x 8 inch) baking tin with parchment paper, letting the edges overhang for easy removal.
In a bowl, beat the melted butter and light brown sugar together until smooth. Beat in the eggs one at a time.
Add the flour, malted milk powder and baking powder to the sugar mixture. Stir to combine (or beat on low for 30 seconds). Gently fold in the Maltesers.
Transfer the batter to the prepared tin and bake for about 30 minutes, or until the edges are set and the center is still slightly wobbly.
Cool completely, then refrigerate for 2 hours to firm up fully.
Remove from the refrigerator, drizzle with melted white chocolate, and quickly press on the chocolate bunnies and mini eggs. Slice into 12 bars and serve.

Notes

Store the blondie bars in a sealed container; they keep well for around 3 days.

Nutrition Facts

Easter Blondies

Serving Size

1 Bar

Amount per Serving

Calories

624

% Daily Value*

Fat 28 g

43%

Saturated Fat 14 g

88%

Cholesterol 404 mg

135%

Sodium 262 mg

11%

Carbohydrates 77 g

26%

Fiber 2 g

Sugar 59 g

66%

Protein 16 g

32%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates. Please check ingredient labels if needed.

More Easter Recipes you might like:

Easter Kit-Kat Cake
Asparagus and Egg Easter Brunch
Easter Egg Cupcakes
Caramel Meringue Easter Nests
Orange Juice Glazed Carrots

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