Red Velvet Layered Malt Bars

Set your oven rack to the center position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 baking pan* with aluminum foil (or use parchment), leaving an overhang on all sides. Set aside

Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined.  With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined.  The red velvet dough will be thick and sticky.

Using a rubber spatula, spread dough in an even layer into the prepared baking pan.  It will be sticky, so take your time spreading the dough evenly to all corners of the 9 x 9-inch pan.  Bake for 10 minutes.  Remove from oven.

Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. In a small bowl, mix malted milk powder and sweetened condensed milk until blended then evenly pour over the top.  Sprinkle with pecans. Bake until set, about 25 minutes.

Cool on a rack for at least 2 hours before cutting into squares.