Chai latte bars

Ingredients:

• 1 large egg
• 2 tsp vanilla extract
• 250 g white chocolate, finely chopped
• Nonpareil, for garnish (optional)
• 1 and 3/4 cups light brown sugar
• 220g unsalted butter, room temperature, plus extra for greasing the pan
• 2 and 1/3 cups premium flour
• 0.5 cups oatmeal
• 3 tbsp. dry malted milk (original or vanilla)
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 tsp ground cloves
• 0.5 tsp salt

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch (22 x 32 cm) baking pan; line with parchment paper, leaving an overhang on both sides. Grease the parchment with butter.
2. In a large bowl, combine the flour, rolled oats, malted milk powder, cardamom, ginger, cinnamon, cloves, and salt. In another large bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla and beat until fully incorporated. Reduce mixer speed to low; fold in the flour mixture and knead into a dough.
3. Transfer the batter to the prepared pan and spread it evenly. Bake until golden brown and the edges begin to pull away from the sides of the pan, 20-25 minutes. Remove the cake from the oven and sprinkle with white chocolate, then return it to the oven to soften the chocolate, about 45 seconds.
4. Remove from the oven and spread the chocolate into an even layer. Sprinkle with nonpareils. Transfer to a wire rack and let cool completely, then remove from the pan by pulling the parchment tabs. Cut into square bars.