ENTIRELY ELIZABETH
2¼ cup flour 1 tsp baking soda 1 tbsp corn starch 2 tbsp ground coffee 1 tsp salt 3/4 cup butter 1 cup brown sugar 2/3 cup white sugar 2 eggs 1 tbsp vanilla 2/3 cup toffee piece 1 bar milk chocolates
Preheat oven to 350° F. Prepare 8×8 dish with parchment paper and non-stick cooking spray. Whisk together the flour, baking soda, corn starch, finely ground coffee beans, and salt. Set aside.
In a medium sized bowl add the partially melted butter, brown sugar, and granular sugar. Mix. Add the eggs and vanilla. Mix. Dump the dry mixture into the wet mixture. Fold.
Add the toffee pieces and chopped milk chocolate (reserve 1/4 for the top). Fold. Spread evenly in your prepared baking dish. Top with reserved toffee and chocolate.
Bake for 35-45 minutes until the cookie bars are done. Let the bars cool in the pan for an hour or so before cutting. This recipe makes 9 large bars.