Ovaltine Espresso Bars

I'm always in search of Bar Cookie recipes. This is not original and I can't remember where I got it. I like the combination of Chocolate and Coffee. I only use Medaglia d'Oro espresso coffee powder for any recipe using espresso. I use the powder or I make the espresso coffee and use it. Ovaltine was created in Europe so all of my followers around the world should be able to find it.

Ovaltine Espresso Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish

Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour

Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt

Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water

Crust preparation:
In a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Flour
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.

Brownie preparation:
In a mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Vanilla
Beat just until combined

Fold in, by hand:
Coconut
Ovaltine
Flour
Medaglia d'Oro
Baking Powder
Salt
Mix just until combined.

Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.

Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Ovaltine
Vanilla
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.

Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.

Enjoy!
Peace in the Kitchen!