Toffee-Topped Bars

TOFFEE-TOPPED BARS

2 cups firmly packed brown sugar
2 cups flour
1/2 cup (1 stick) butter or margarine, softened
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/4 cup unsweetened flaked coconut (optional)

Preheat oven to 350 degrees. 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 pan. Bake bars for 35 minutes, or until a skewer inserted in 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.