Chocolate Malt Bundt
Prep Time: 15 min.
Bake Time: 30 min.
Chocolate and bread swirled together make this loaf just as beautiful as it is delicious.
24 Rhodes White Dinner Rolls, dough thawed to room temperature
1/4 cup butter, melted
1/2 cup Ovaltine™ Classic Malt Mix or Nesquik® Chocolate Milk Powder
3/4 cup chocolate chips
For the topping:
1 14oz can sweetened condensed milk
1/4 cup chocolate chips
4 Tbsp Ovaltine™ Classic Malt Mix or Nesquik® Chocolate Milk Powder
1/2 cup crushed malt balls
Cut each roll in half. Place Malt Mix in one bowl and melted butter in another. Spray bundt pan with nonstick spray and sprinkle a handful (about 1/8 cup) of chocolate chips in the bottom of the pan. Roll each roll piece in butter then in the Malt Mix. Place 24 of the coated pieces in the bottom of the bundt pan and sprinkle with 1/4 cup chocolate chips. Layer the remaining rolls dipped in butter and Malt Mix on top and sprinkle on the rest of the chocolate chips. Sprinkle any remaining melted butter and Malt Mix over the top of the bundt. Cover with sprayed plastic wrap and let rise until dough is level with the top of the pan. Remove plastic wrap and bake at 350ºF for 25-35 minutes, covering with foil halfway through baking to avoid over-browning. Remove from oven and wait 3-5 minutes before inverting onto serving tray.
Place Malt Mix, sweetened condensed milk, and chocolate chips in a microwave safe bowl. Heat on high in 30 second increments until chocolate is melted. Stir mixture until fully combined. Pour over top of the bundt. Top with crushed malt balls.
Our CHRISTMAS morning tradition for the last 25 yrs has been Bubble bread with RHodes rolls.