Title: Toffee-Topped Bars
Categories: Cookie
Yield: 24 Servings

2	c	Firm packed brown sugar
2	c	All purpose flour
1/2	c	Butter or marg; softened
1	ts	Baking powder
1/2	ts	Salt
1	ts	Vanilla extract
1	c	Milk
1		Egg
1	c	Semi-sweet chocolate chips
1/2	c	Chopped walnuts
1/4	c	Unsweet flaked coconut; opt

Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan; set aside.

In a large mixing bowl, mix together the brown sugar and flour.

Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.

To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.

Continue beating until a smooth batter forms. Pour batter into prepared baking pan.

In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut.

Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.

Using a long flat spatula, spread topping evenly over the top of the batter in the pan.

Bake bars for 35 minutes, or until a skewer inserted in the center comes out clean.

Transfer pan to a wire rack. Cool bars in pan completely before slicing.

Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.

Makes 24 brownies

Source: Great American Home Baking recipe card; typos by Dorothy Flatman 1996

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