Chocolate toffee bars

24 servings

Ingredients

Quantity Ingredient
¼ cup PACKED BROWN SUGAR
3 tablespoons SOFTENED BUTTER
½ cup FLOUR
¼ teaspoon BAKING POWDER
1 x EGG
½ cup PACKED BROWN SUGAR
1 tablespoon FLOUR
½ teaspoon BAKING POWDER
½ teaspoon VANILLA
¼ teaspoon SALT
½ cup SEMI-SWEET CHOCOLATE CHIPS
1 x CHOCOLATE GLAZE (BELOW)

Directions

MIX ¼ CUP BROWN SUGAR AND BUTTER; STIR IN ½ CUP FLOURAND ¼ TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS FIRMLY INTO 8 X 8 X 2 MICROWAVABLE DISH. MICROWAVE FOR 4 TO 6 MINUTES AT 50% POWER. MIXTURE WILL LOOK ALMOST DRY. LET STAND FOR 5 MINUTES UNCOVERED. MIX EGG, ½ CUP BROWN SUGAR, 1 TABLESPOON FLOUR, ½ TEASPOON BAKING POWDER,VANILLA AND SALT. STIR IN CHOCOLATE CHIPS. SPREAD OVER COOKED LAYER. MICROWAVE FOR 7 TO 10 MINUTES ON 50% POWER. TOP WILL START TO LOSE GLOSSINESS. (DO NOT OVER COOK). COVER LOOSELY AND LET STAND FOR 5 MINUTES. UNCOVER AND COOL COMPLETELY. DRIZZLE WITH GLAZE. REFRIGERATE FOR 30 MINUTES. CUT INTO 2" X 1¼" BARS.

REFRIGERATE ANY BARS THAT REMAIN. CHOCOLATE GLAZE; MICROWAVE 1 TABLESPOON COCOA, 1 TABLESPOON BUTTER AND 1 TABLESPOON WATER IN A 2 CUP MEASURE.

MICROWAVE ON FULL POWER FOR 20 TO 30 SECONDS. MIX IN ½ CUP POWDERED SUGAR. UNTIL SMOOTH. ****** NOTE: CONVENTIONAL OVEN INSTRUCTIONS HEAT OVEN TO 350 F. USE UNGREASED PAN 8 X 8 X 2 INCHES. OMIT ½ t BAKING POWDER IN CRUMBLY MIXTURE. BAKE MIXTURE FOR 10 MINUTES. SPREAD WITH CHOCOLATE MIX.

BAKE FOR 15 MINUTES OR TILL GOLDEN BROWN. FOR GLAZE, MIX COCOA, MARGARINE AND BOILING WATER IN A SAUCE PAN. COOK OVER LOW HEAT UNTIL THICK AND SMOOTH; REMOVE FROM HEAT. BEAT IN POWDERED SUGAR UNTIL SMOOTH.

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