Chocolate Chew Bars

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