Everything but the Kitchen Sink Crunchers

Everything but the Kitchen Sink Crunchers

1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup (1 stick) unsalted butter
1 cup packed dark brown sugar
1 large egg
2 tsp vanilla
1/2 cup toffee pieces
3/4 cup sweetened flake coconut
3/4 cup chopped pecans
1 cup semisweet chocolate chips

Heat the oven to 350 F. Line a 13 x 9 inch baking pan with nonstick foil. Whisk together the flour, cocoa powder, baking powder, salt, and cinnamon. Set aside. Melt the butter and sugar in a saucepan. Cool slightly. Whisk in the egg and vanilla extract. Then whisk in the flour mixture. Stir in the toffee bits, 1/2 cup each of flake coconut and pecans, and all of the chocolate chips. Spread into the prepared pan. Press remaining coconut and nuts into the batter. Bake at 350 F for 25 to 30 or until set in the center. Let cool in the pan on a wire rack for 15 minutes. Grab the foil and lift the bars from the pan to the wire rack. Let cool completely. Cut into 24 bars