Malted Milk Squares
Source of Recipe
Aunt Saunny
Chocolate Base
3/4 cup (1 1/2 sticks) margarine
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
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 malted milk powder (no sugar added)
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons margarine, softened
1 cup confectioners’ sugar
1 1/2 cups malted milk balls candies (about 5 ounces), coarsely chopped
Preheat oven to 350 degrees F. Grease a 13 x 9-inch metal baking pan. Line pan with foil; grease foil.
Prepare Chocolate Base: In heavy 3-quart saucepan, melt margarine with chocolates over low heat, stirring frequently. Remove saucepan from heat. With wooden spoon, stir in sugar & vanilla, then stir eggs until well mixed.
In small bowl, combine flour, baking powder, & salt into chocolate mixture just until blended. Spread batter evenly in pan. Bake 25 to 30 minutes, until a wooden pick inserted 1 inch from edge comes out clean. Remove pan from oven. Cool completely in pan on wire rack.
Prepare Malted-Milk Topping: In small bowl, mix malted milk powder, milk & vanilla extract until mixed. Stir in margarine, then confectioners’ sugar, until
blended. With small metal spatula, spread topping over cooled bars; top with chopped malted milk ball candies.
When topping is firm, transfer with foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.Makes 32 bars.
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