TOFFEE-TOPPED BARS

15 minutes preparation, 35 minutes baking

Makes 24 brownies

2 cups firmly packed brown sugar
2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon baking powder ~ teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut (optional)

1 Preheat oven to 350°F. Lightly grease a 13 x 9-inch baking pan; set aside.
2 In a large mixing bowl, mix together the brown sugar and flour.
3 Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
4 To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
5 Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
6 In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut.
7 Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
8 Using a long flat spatula, spread topping evenly over the top of the batter in pan.
9 Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
10 Transfer pan to a wire rack. Cool bars in pan completely before slicing.
11 Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.


Baking Tips
Measuring ingredients accurately is one of the essential elements for
successful baking. When measuring brown sugar, spoon the sugar into a
measuring cup, then press down firmly with the back of the spoon to expel all air pockets. Level off the top with the flat edge of a spatula or knife.