Saturday, January 10, 2009
Heaven. I've had this recipe stashed away for months and knew it would be delicious! Everytime I went to the grocery store, I would forget to pick up instant coffee and malted milk powder, so I had to hold off on making these. But I finally remembered... and boy, was it worth the wait!
2/3 cup butter, softened
2/3 cup packed brown sugar
1-1/4 cups all-purpose flour
Nonstick cooking spray
3 eggs, beaten
1/3 cup granulated sugar
4 teaspoons vanilla
1-1/2 cups flaked coconut
3/4 cup chocolate malted milk powder
1/4 cup all-purpose flour
2 teaspoons instant espresso powder or instant coffee crystals
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups sifted powdered sugar
3 tablespoons chocolate malted milk powder
1 tablespoon boiling water
Preheat oven to 350 degrees F. In a mixing bowl stir together butter, brown sugar, and the 1-1/4 cups flour until smooth. If necessary, gently knead to blend. Coat a 13x9x2-inch baking pan with nonstick cooking spray; pat flour mixture into the bottom of pan. Bake for 15 minutes or until just set.
Meanwhile, beat together eggs, granulated sugar, and 2 teaspoons of the vanilla. Stir in coconut, the 3/4 cup malted milk powder, the 1/4 cup flour, 1-1/2 teaspoons of the espresso powder or coffee crystals, baking powder, and salt. Carefully spread mixture on top of baked layer. Bake 20 to 25 minutes more or until set. Cool on a wire rack.
In a medium bowl beat together powdered sugar, the 3 tablespoons malted milk powder, the remaining 2 teaspoons vanilla, the remaining 1/2 teaspoon espresso powder or coffee crystals, and boiling water. If necessary, beat in a little additional boiling water until icing is of spreading consistency. Spread over cooled bars. Makes 36 bars.