Chocolate Toffee Bars

1/4 c PACKED BROWN SUGAR 1 tb FLOUR
3 tb SOFTENED BUTTER 1/2 ts BAKING POWDER
1/2 c FLOUR 1/2 ts VANILLA
1/4 ts BAKING POWDER 1/4 ts SALT
1 x EGG 1/2 c SEMI-SWEET CHOCOLATE CHIPS
1/2 c PACKED BROWN SUGAR 1 x CHOCOLATE GLAZE (BELOW)
24 servings
MIX 1/4 CUP BROWN SUGAR AND BUTTER; STIR IN 1/2 CUP FLOURAND 1/4 TEASPOON
BAKING POWDER UNTIL CRUMBLY. PRESS FIRMLY INTO 8 X 8 X 2 MICROWAVABLE
DISH. MICROWAVE FOR 4 TO 6 MINUTES AT 50% POWER. MIXTURE WILL LOOK ALMOST
DRY. LET STAND FOR 5 MINUTES UNCOVERED. MIX EGG, 1/2 CUP BROWN SUGAR, 1
TABLESPOON FLOUR, 1/2 TEASPOON BAKING POWDER,VANILLA AND SALT. STIR IN
CHOCOLATE CHIPS. SPREAD OVER COOKED LAYER. MICROWAVE FOR 7 TO 10 MINUTES
ON 50% POWER. TOP WILL START TO LOSE GLOSSINESS. (DO NOT OVER COOK). COVER
LOOSELY AND LET STAND FOR 5 MINUTES. UNCOVER AND COOL COMPLETELY. DRIZZLE
WITH GLAZE. REFRIGERATE FOR 30 MINUTES. CUT INTO 2" X 1 1/4" BARS.
REFRIGERATE ANY BARS THAT REMAIN. CHOCOLATE GLAZE; MICROWAVE 1 TABLESPOON
COCOA, 1 TABLESPOON BUTTER AND 1 TABLESPOON WATER IN A 2 CUP MEASURE.
MICROWAVE ON FULL POWER FOR 20 TO 30 SECONDS. MIX IN 1/2 CUP POWDERED
SUGAR. UNTIL SMOOTH. ****** NOTE: CONVENTIONAL OVEN INSTRUCTIONS HEAT OVEN
TO 350 F. USE UNGREASED PAN 8 X 8 X 2 INCHES. OMIT 1/2 t BAKING POWDER IN
CRUMBLY MIXTURE. BAKE MIXTURE FOR 10 MINUTES. SPREAD WITH CHOCOLATE MIX.
BAKE FOR 15 MINUTES OR TILL GOLDEN BROWN. FOR GLAZE, MIX COCOA, MARGARINE
AND BOILING WATER IN A SAUCE PAN. COOK OVER LOW HEAT UNTIL THICK AND
SMOOTH; REMOVE FROM HEAT. BEAT IN POWDERED SUGAR UNTIL SMOOTH.