Friday, September 24, 2010
Cookie Recipe # 265 - Malted Mocha Bars
Here lies another recipe containing malted milk powder. You can find it in both the filling and the frosting along with instant coffee powder. The coconut in the filling makes for a chewy experience.
Ingredients: 2/3 cup butter, softened, 2/3 cup packed brown sugar, 1 1/2 cups all-purpose flour, 3 slightly beaten eggs, 1/3 cup granulated sugar, 2 teaspoons vanilla, 1 1/2 cups flaked coconut, 3/4 cup malted milk powder, 1 1/2 teaspoons instant espresso powder or instant coffee crystals, 1/4 teaspoon baking powder, 1/4 teaspoon salt. Icing: 2 1/2 cups sifted powdered sugar, 1/4 cup malted milk powder, 1/2 teaspoon instant espresso powder or instant coffee crystals, 2 teaspoons vanilla, and 4 teaspoons boiling water.
Instructions: Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. For crust, in a large mixing bowl, combine butter and brown sugar; beat until combined. Beat in 1 1/4 cups of the flour. Pat crust mixture evenly onto the bottom of the prepared pan. Bake about 15 minutes or until set.
Meanwhile, in a medium mixing bowl stir together eggs, granulated sugar, and vanilla. Stir in coconut, malted milk powder, the remaining 1/4 cup flour, espresso powder, baking powder, and salt. Carefully spread mixture over partially baked crust. Bake for 20-25 minutes more or until set. Cool completely in pan on a wire rack.
To make icing, in a medium mixing bowl beat the powdered sugar, malted milk powder, espresso powder, vanilla and boiling water until combined. If necessary, beat in a little additional boiling water until icing is of spreading consistency. Spread over cooled bars. Allow frosting to dry before cutting into bars.
Makes 36 bars.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.