Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c PACKED BROWN SUGAR
3 tb BUTTER
1/2 c FLOUR
1 x EGG - BEATEN
1/2 c PACKED BROWN SUGAR
1 tb FLOUR
1/2 ts BAKING POWDER
1/2 ts VANILLA
1/4 ts SALT
1/2 c CHOCOLATE CHIPS
1/2 c NUTS - CHOPPED
1 x CHOCOLATE GLAZE (BELOW)

MIX 1/4 CUP BROWN SUGAR AND BUTTER: STIR IN 1/2 CUP FLOUR AND 1/4
TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS INTO THE BOTTOM OF AN 8 X
8 X 2 MICROWAVABLE DISH. PLACE DISH ON AN INVERTED MICROWAVABLE PLATE
IN THE MICROWAVE OVEN. MICROWAVE UNCOVERED FOR 4 TO 6 MINUTES,
TURNING DISH 1/4 TURN AFTER TWO MINUTES. MIXTURE WILL APPEAR ALMOST
DRY. LET STAND FOR 5 MINUTES, UNCOVERED. REMOVE PLATE FROM OVEN. MIX
EGG, 1/2 CUP BROWN SUGAR, 1 TABLESPOON FLOUR, 1/2 TEASPOON BAKING
POWDER, VANILLA AND 1/4 t SALT. STIR IN CHOCOLATE CHIPS AND NUTS.
SPREAD OVER BAKED LAYER. MICROWAVE UNCOVERED FOR 7 TO 10 MINUTES,
TURNING EVERY 3 MINUTES. (IT'S DONE WHEN TOP STARTS TO LOSE
GLOSSINESS. COVER LOOSELY AND LET STAND FOR 5 MINUTES. UNCOVER AND
LET COOL COMPLETLY. DRIZZLE WITH GLAZE. REFRIGERATE FOR 30 MINUTES.
CUT INTO 2 X 1 1/4 INCH BARS. CHOCOLATE GLAZE: MICROWAVE 1 TABLESPOON
COCOA, 1 T BUTTERAND 1 T WATER IN A 2 CUP MICROWAVABLE DISH FOR 30
SECONDS: STIR. MIX IN 1/2 CUP POWDERED SUGAR UNTIL SMOOTH. ******
CONVENTIONAL OVEN DIRECTIONS: HEAT OVEN TO 350 F. USE UNGREASED 8 X 8
X 2 INCH PAN. OMIT 1/4 TEASPOON BAKING POWDER IN CRUMBLY MIXTURE.
BAKE FOR 10 TO 12 MINUTES. COOL COMPLTELY. FOR GLAZE MIX COCOA,
BUTTER AND 1 TABLESPOON BOILING WATER IN SMALL PAN. COOK OVER LOW
HEAT, UNTIL THICK AND SMOOTH. REMOVE FROM HEAT AND MIX IN POWDERED
SUGAR. MIX UNTIL SMOOTH. FINISH AS DIRECTED ABOVE.

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