Anyone know how the inside (crunchy, malty) part of the matled milk ball is made? Not the (fake) chocolately part. Not recipes using actual malted milk balls. Not sites that sell malted milk balls, gourmet or not. I want to make just the inside of the candy. I've already searched google and looked at about 50 sites. One site was promising in suggesting that a store bought cookie mix be modified with malted milk powder. But I want a recipe that will explain the process, particularly because I want them in ball shape. The classic Whopper is okay. But I really like the crunchier, lighter texture of Maltesers, a British brand. Can anyone enlighten me?