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 and vanilla, then stir eggs until well mixed.

In small bowl, combine flour, baking powder, and 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 and 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.