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1
TO MAKE THE CRUST: Preheat the oven to 350F.
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2
Using an electric mixer fitted with the paddle attachment, combine the 1 3/4 cups flour, 3/4 cup butter, brown sugar, and 1/2 teaspoon salt and beat on medium speed until the mixture is crumbly.
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3
Press evenly into an ungreased 13 by 9-inch pan.
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4
Bake for 10 minutes.
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5
Maintain the oven temperature.
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6
TO MAKE THE TOPPING: In the same (unwashed) mixing bowl used for the crust, beat together the granulated sugar, eggs, the 3/4 cup malted milk powder, 1/4 cup flour, baking powder, the 1/4 teaspoon salt, and the 2 teaspoons vanilla on medium speed until combined.
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7
Stir in the pecans and coconut, if desired.
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8
Spread the mixture over the baked crust.
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9
Bake until the topping is set, 25 to 35 minutes more.
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10
Cool.
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11
TO MAKE THE ICING: In a large bowl, whisk together the 3 tablespoons malted milk powder, instant coffee, and hot water.
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12
Whisk in the 2 tablespoons butter, the 1 teaspoon vanilla, the powdered sugar, and the pinch of salt until smooth.
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13
Spread evenly over the bars.
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14
(Thin it with a few drops of water if it is too thick to spread easily.)
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15
Let the icing set for about 15 minutes, cut the bars, and serve.
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16
(The bars can be made up to 3 days in advance.)
