TOFFEE-TOPPED BARS

Submitted by: Nancie A. Kettle
Serve these luscious after-school treat with a tall, cool glass of milk

Serves: 24 bars

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

2 cups firmly packed brown sugar
2 cups all-purpose flour
½ cup margarine, softened
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 egg
1 cup semi-sweet chocolate chipits
½ cup chopped walnuts
¼ cup unsweetened flaked coconut (optional)

Method

Preheat oven to 350 degrees. Lightly grease a13” x 9” baking pan. In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in margarine 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 extract, milk and egg. Continue beating until smooth batter forms. Pour batter into prepare baking pan. In a small bowl, combine the chocolate chipits and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chipits 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 centre comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife, cut into 23 bars. Store in airtight container for up to 5 days.

*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.

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