Toffee-Topped Bars
Very easy to make!
Ingredients:
2 cups firmly packed brown sugar
2 cups flour
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup walnuts
1/4 cup flaked unsweetened coconut
2 cups firmly packed brown sugar
2 cups flour
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup walnuts
1/4 cup flaked unsweetened coconut
Method:
Mix the brown sugar and flour together.
Using a pastry cutter or two knifes, cut in the butter until mixture resembles coarse crumbs. Remove one cup of mixture and set aside.
To the rest of mixture add baking powder and salt.
Using a fork, lightly beat in vanilla, milk and egg.
Continue beating until smooth.
Pour batter in greased 13 x 9 inch baking pan.
Gently mix chocolate chips, nuts, and coconut together.
Sprinkle reserved crumbs over top of batter.
Then sprinkle chocolate chip mixture over top of crumbs.
Spread evenly over top of batter.
Bake at 350 degrees for 35 minutes.
Cools bars completely before cutting.
Cut into 24 bars.
Store in an air tight container for up to 5 days.
Mix the brown sugar and flour together.
Using a pastry cutter or two knifes, cut in the butter until mixture resembles coarse crumbs. Remove one cup of mixture and set aside.
To the rest of mixture add baking powder and salt.
Using a fork, lightly beat in vanilla, milk and egg.
Continue beating until smooth.
Pour batter in greased 13 x 9 inch baking pan.
Gently mix chocolate chips, nuts, and coconut together.
Sprinkle reserved crumbs over top of batter.
Then sprinkle chocolate chip mixture over top of crumbs.
Spread evenly over top of batter.
Bake at 350 degrees for 35 minutes.
Cools bars completely before cutting.
Cut into 24 bars.
Store in an air tight container for up to 5 days.