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2/3
cup butter (no substitutes), softened
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2/3
cup packed brown sugar
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1 1/4
cups all-purpose flour
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Nonstick cooking spray
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3
eggs, beaten
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1/3
cup granulated sugar
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2
teaspoons vanilla
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1 1/2
cups flaked coconut
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3/4
cup chocolate malted milk powder
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1/4
cup all-purpose flour
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1 1/2
teaspoons instant espresso powder or instant coffee crystals
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1/4
teaspoon baking powder
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1/4
teaspoon salt
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2 1/2
cups sifted powdered sugar
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1/4
cup malted milk powder
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1/2
teaspoon instant espresso powder or coffee crystals
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2
teaspoons vanilla
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4
- 5
teaspoons boiling water
1. Heat oven to 350 degree F. Beat together the butter and brown sugar in a mixing bowl with an electric mixer. Beat or stir in the 1-1/4 cups flour. If necessary, gently knead to mix. Lightly coat a 13x9x2-inch baking pan with cooking spray; pat flour mixture evenly onto bottom of the prepared pan. Bake for 15 minutes or until set.
2. Meanwhile, stir together eggs, granulated sugar, and 2 teaspoons vanilla. Stir in coconut, the 3/4 cup malted milk powder, 1/4 cup flour, 1-1/2 teaspoons espresso powder, the baking powder, and salt. Carefully spread mixture over partially baked layer. Bake 20 to 25 minutes more or until set. Cool in pan on a wire rack.
3. Meanwhile, for icing beat together powdered sugar, 1/4 cup malted milk powder, 2 teaspoons vanilla, and enough boiling water to make spreading consistency.
4. Spread icing over cooled bars. Makes 36 bars.
- Make Ahead Tip Place in an airtight container; cover. Store at room temperature up to 1 week or freeze uniced bars up to 3 months; thaw, then ice.
- Servings Per Recipe 36,
- Calories 157,
- Protein (gm) 2,
- Carbohydrate (gm) 26,
- Fat, total (gm) 5,
- Cholesterol (mg) 28,
- Saturated fat (gm) 3,
- Vitamin A (RE) 31,
- Sodium (mg) 86,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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