Masrer at Cooking

• 1 1/2 cup(s) chocolate wafer cookie crumbs
• 3 tablespoon(s) sugar
• 1/4 cup(s) unsalted butter, melted

• 1 cup(s) sugar
• 1 cup(s) malted milk powder
• 3 package(s) (8-ounce) cream cheese, softened
• 3/4 cup(s) sour cream
• 2 teaspoon(s) vanilla extract
• 3 large eggs
• 3 ounce(s) semisweet chocolate

---

1. Crust: Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending beyond the short ends. Combine crumbs, sugar, and butter in a medium bowl, stirring to combine. Press mixture evenly into bottom of prepared pan. Bake 8 to 10 minutes, until set. Let cool on a wire rack.
2. Filling: Whisk sugar and malted milk powder in a medium bowl. Beat cream cheese in a large mixer bowl, about 4 minutes, until light and fluffy. Beat in sugar mixture until well blended. Beat in sour cream and vanilla until smooth. Beat in eggs until combined.
3. In a microwave-safe bowl, melt chocolate in microwave. Remove 1/2 cup malt batter and stir into melted chocolate. Pour remaining malt batter over crust. Pour chocolate batter over malt batter in a zigzag fashion; swirl with a thin knife to marbleize. Bake 35 to 40 minutes or until top is set. Cool completely on a wire rack; loosely cover and refrigerate, 4 hours or overnight.
4. Lift by foil to cutting board. Cut into 24 bars.