Step 1: Prepare the Pan
Line a baking sheet or tray with parchment paper.
Step 2: Melt the Chocolate
In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and coconut oil. Microwave in 30-second intervals, stirring after each, until completely smooth.
Step 3: Coat the Malted Milk Balls
Add the whole malted milk balls to the melted chocolate. Gently stir until every piece is evenly coated.
Step 4: Form the Clusters
Using a spoon or small cookie scoop, place small clusters onto the prepared baking sheet. Sprinkle with chocolate sprinkles or toffee bits while the chocolate is still wet, if desired.
Step 5: Chill
Refrigerate for 20–30 minutes, or until the chocolate has completely hardened.
Step 6: Serve
Transfer to an airtight container and enjoy! Store at room temperature for up to a week or refrigerate for a firmer texture.
Tips
- Use dark chocolate for a richer flavor.
- Add chopped roasted peanuts or pecans for extra crunch.
- Drizzle with white chocolate after chilling for a bakery-style finish.
These bite-sized chocolate clusters are irresistibly crunchy on the outside with a light, crispy malt center—an easy dessert that’s sure to disappear fast.