Malted Milk Bars - cooking recipe

Ingredients

Chocolate Base
3/4 cup butter (salted or unsalted, 1 1/2 sticks)
4 semi-sweet chocolate baking squares (4 ounces)
2 unsweetened chocolate squares (2 ounces)
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs (beaten)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Malted Milk Topping
3/4 cup instant malted milk powder (plain or chocolate)
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons butter (salted or unsalted, softened)
1 cup confectioners' sugar
1 1/2 cups malted milk ball candies (coarsely chopped, about 5 ounces)

Preparation

Preheat oven to 325\u00b0F.
Spray a 13\" by 9\" Pyrex baking pan with cooking spray. For easier cutting, line pan with parchment paper or foil, extending it over short ends; grease parchment paper or foil.
Prepare chocolate base:
In heavy 3-quart saucepan, melt butter and semisweet and unsweetened chocolates over low heat, stirring frequently. Remove saucepan from heat.
With wooden spoon, stir in granulated sugar and vanilla.
Beat in eggs until well blended. In small bowl, combine flour, baking powder, and salt; stir into chocolate mixture.
Spread batter evenly in prepared pan. Bake 25 to 30 minutes, until toothpick inserted 1 inch from edge of pan comes out clean. Cool in pan on wire rack.
Prepare Malted Milk Topping:
In small bowl, stir together malted milk powder, milk, and vanilla until blended.
Stir in butter and confectioners' sugar until blended.
With small spatula, spread topping over cooled bars; top with chopped malted milk ball candies. Allow topping to set.
When topping is firm, transfer with parchment paper or foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.