Hazelnut Chocolate Crunch Bars

Base:

1 1/2 C. all-purpose flour

1/2 C. brown sugar

1/4 t. salt

1/2 C. butter, at room temperature

Topping:

1/2 C. cocoa

2 T. all-purpose flour

1 t. baking powder

1/2 t. salt

3 eggs

1/4 C. butter, at room temperature

1 t. vanilla

2 cups (500 mL) brown sugar

2 C. toasted hazelnuts, coarsely chopped

2 C. shredded sweetened coconut

Base:

Preheat oven to 350°F. Grease a 9 x 13-inch rectangular baking pan. Stir 1 1/2 cups flour with 1/2 cup brown sugar and 1/4 teaspoon salt. Stir in 1/2 cup butter until crumbly. Press mixture in bottom of prepared pan. Bake in centre of preheated oven until golden, about 15 minutes.

Topping:

In a small bowl, using a fork, stir cocoa with 2 tablespoons flour, baking powder and 1/2 teaspoon salt. In a large bowl, whisk eggs with 1/4 cup butter, vanilla and sugar. Whisk in cocoa mixture until blended. Stir in nuts and coco- nut. Pour mixture over crust. Smooth top.

Reduce heat to 325°F. Bake in center of oven until middle is firm, from 30 to 33 minutes. Place pan to cool on rack before cutting. Bars will keep well at room temperature for 1 day. Or freeze.