Chocolate Malt Brownie in a Jar

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Ingredients

Brownie

1. 18 oz Ghiradelli Fudge Brownie Mix
2. 1 egg
3. 1/3 c vegetable oil
4. 1/4 c water

Chocolate Malt Pudding

5. 3.4 oz pkg instant chocolate pudding
6. 2 c cold milk
7. 1/2 c malted milk powder (optional)

Chocolate Malt Cream

8. 1 1/2 c heavy cream
9. 1/4 c malted milk powder
10. 1 T cocoa powder
11. 1/4 c powdered sugar

Whipped Cream

12. 1/12 c heavy cream
13. 1/3 c powdered sugar

Supplies

14. cooking spray
15. 1 chocolate bar
16. vegetable peeler
17. 12 (8 oz) canning jars with lids
18. 12 cocktail-size paper napkins
19. 12 plastic spoons
20. ribbon or twine

Instructions

Brownie

1. Preheat oven to 325°F.
2. Mix the brownie batter as directed on package.
3. Spray the inside of the jars with cooking spray.
4. Measure 1/4 c batter into each jar.
5. Place all jars on a baking sheet and bake for 25 minutes.
6. Set jars on cooling rack and cool completly.

Chocolate Malt Pudding

1. Mix the pudding according to the package directions incorporating 1/2 c malted milk powder, if using.
2. Spoon about 3T of the pudding on top of each of the brownies.
3. Refrigerate until the pudding is set.

Chocolate Malt Cream

1. Whip 1 1/2 c heavy cream with 1/4 c malted milk powder, 1/4 c powdered sugar and 1 T cocoa powder.
2. Whip to a firm consistency.
3. Spoon about 3T of the chocolate malt cream on top of the pudding.

Whipped Cream

1. Whip 1 1/2 c heavy cream with 1/3 c powdered sugar until light and fluffy.
2. Spoon a dollop of the whipped cream on top of the chocolate malt cream.
3. Garnish with chocolate curls, by shaving the chocolate bar with a vegetable peeler.
4. Place the seal over each jar followed by a paper coctail napkin. Then twist the ring on. Use the ribbon or twine to attach a spoon.
5. Refrigerate until ready to serve. (Serve the same day it is prepared)

Picture of Recipe