Ingredients

• 2/3  cup butter (no substitutes), 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
• 2  teaspoons vanilla
• 1-1/2  cups flaked coconut
• 3/4  cup chocolate malted milk powder
• 1/4  cup all-purpose flour
• 1-1/2  teaspoons instant espresso powder or instant coffee crystals
• 1/4  teaspoon baking powder
• 1/4  teaspoon salt
• 2-1/2  cups sifted powdered sugar
• 1/4  cup malted milk powder
• 1/2  teaspoon instant espresso powder or coffee crystals
• 2  teaspoons vanilla
• 4  to 5 teaspoons boiling water

Directions

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.