Back in the late 1920s, U.S. malt syrup manufacturers promoted their product
as a sweetener for food. Most of it probably wound up in homebrew. This
recipe, however, takes advantage of malt extract's sweetness and uses the
addition of a "mystery" ingredient.

Forget homebrew. Try these crunch bars with malt extract and a "mystery"
ingredient. http://beerinfood.com/CrunchBars.html