Malted Blondies (a.k.a. Best Cookie Bars EVER)

Can I make you a promise with this recipe?  My promise is this.  You will not be able to eat just one.  These have a secret ingredient that adds an addicting element that you cannot resist.  Think soft, chewy, chocolatey, with a hint of toffee and malt.  My cousin, (shout out to Miss Liz!) made these for a recent family gathering, and I didn't tell her this at the time, but I ate three of them.  You will love these. 

2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons malted milk powder (look in the coffee section of the grocery store)
14 tablespoons unsalted butter, softened and cut into 1-inch cubes
1 3/4 cups dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped
2/3 cup semi-sweet chocolate chips
1/2 cup toasted walnuts, chopped

Preheat the oven to 350 degrees. While the oven preheats, place your walnuts in the oven, and set the timer for 15 minutes, or until you start smelling walnuts.  Remove and let cool.  Meanwhile, butter the bottom and sides of a 9x13 inch baking pan. If you like, line the pan with a parchment sleeve (I do mine in well-greased tin foil, with the parchment underneath) to make the removal and cutting of the bars easier.

In a medium bowl, whisk together the flour, baking powder, salt and malted milk powder.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and dark brown sugar on medium speed. Scrape down the bowl, and beat in the eggs and vanilla until well-blended. Add the dry ingredients in two additions on low speed and beat until just combined. Mix in the malted milk balls, chocolate chips and walnuts. Give the batter a final folding by hand with a spatula to make sure there are no dry pockets and the batter is evenly mixed. It will be very thick. Turn the batter into the prepared pan and smooth it evenly.

Bake in the center of the oven for about 30 minutes, or until the bars are deeply golden and a toothpick comes out clean. Cool on a wire rack in the pan for 20 minutes before removing the bars to a cutting board and cutting them into 24 squares. Once they cool completely, they can be stored in an airtight container at room temperature for up to three days.

Makes 24 bars.

Adapted from A Piece of Cake Blog