Kitchen Sink Crunchers
- 1 of 4 Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with foil; coat with nonstick cooking spray. In medium-size saucepan, melt together butter and brown sugar. Let cool slightly.
- 2 of 4 Whisk egg and vanilla into butter mixture. In medium-size bowl, whisk together flour, cocoa powder, baking powder, salt and cinnamon. Whisk into butter mixture. Stir in toffee pieces, 1/2 cup coconut, 1/2 cup pecans and all of the chocolate chips. Spread into pan.
- 3 of 4 Press remaining coconut and chopped pecans evenly into top of bar.
- 4 of 4 Bake in 350 degrees F oven until set in center, 25 to 30 minutes. Let cool in pan on wire rack for 15 minutes. Remove from pan to rack; let cool completely. Cut into 24 bars.
Servings Per Recipe: 24
Per Serving: 2 g fiber, 98 mg sodium, 23 mg chol., 5 g sat. fat, 3 g pro., 206 kcal cal., 11 g Fat, total, 24 g carb.