Toffee-Topped Bars

2 C firmly packed brown sugar

2 C flour

½ C (1 Stick) butter or margarine, softened

1 t baking powder

½ t salt

1 t vanilla

1 C milk

1 egg

1 C semisweet chocolate chips

½ C chopped walnuts

¼ C unsweetened flaked coconut (optional)

∙ Preheat oven to 350'

∙ Lightly grease a 13x9" 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 C 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 then fold in the coconut.

∙ Sprinkle reserved crumb mixture over top of batter in pan.

∙ Sprinkle with chocolate chips and walnuts.

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

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

∙ Transfer pan to a wire rack and cool bars in pan completely before slicing.

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