When I want an easy summer dessert that feels a little nostalgic but still fun enough for a cookout or movie night, this 5-ingredient oven baked treat is exactly the kind of recipe I reach for. Whole malted milk balls melt into a sweet, crunchy, candy-studded base with very little effort, and the sheet pan method makes it especially handy for busy days when you want something homemade without hovering over the stove.
This sweet treat is great served slightly warm or fully cooled, cut into small squares or shards, with cold vanilla ice cream, fresh strawberries, or a glass of milk. If you are bringing it to a backyard gathering, it also pairs well with lemonade, iced coffee, or a simple fruit platter to balance the richness.
Yield: 12 bars
Points: Approximately 3–4 WW Points per bar
Ingredients
- 2 cups Fiber One Original cereal, lightly crushed
- 1 cup nonfat plain Greek yogurt
- ¼ cup powdered peanut butter (PB2)
- ⅓ cup sugar-free sweetened condensed milk
- ½ cup sugar-free chocolate chips
Optional Topping
- 24–30 sugar-free chocolate malt balls (2–3 per bar)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the Greek yogurt, PB2, and sugar-free sweetened condensed milk until smooth.
- Fold in the crushed Fiber One cereal and half of the chocolate chips.
- Spread the mixture evenly into the prepared pan.
- Sprinkle the remaining chocolate chips over the top, then gently press the sugar-free chocolate malt balls into the surface.
- Bake for 15–18 minutes, or until the edges are lightly golden.
- Let cool completely, then refrigerate for at least 1 hour before slicing into 12 bars.