From “Beyond Delicious: The Ghost Whisperer’s Cookbook,” by Mary Ann Winkowski.
The original recipe calls for baking in a 9-by-13-inch pan. However, based on the amount of batter, we recommend baking in an 8-by-8-inch square pan, which yields 16 bars. Also, we dusted our bars with powdered sugar, but serving plain or frosting with vanilla buttercream or caramel icing would also be good.
Ingredients
1 cup flour
1/2 cup powdered malted milk (not chocolate)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening, melted
1 cup brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup nuts
Directions
Sift flour; measure and sift with malted milk, baking powder and salt.
Add melted shortening to sugar. Add unbeaten eggs. Mix well. Add milk, vanilla, nuts and flour mixture. Mix well and pour into well-greased pan. Bake in moderate oven at 350 degrees for about 30 minutes.
Mark into bars while hot. Remove from pan when cool.
