Directions

• Preheat the oven to 350 F degrees.

• Coat the bottom and sides of a 9x9x2-inch baking pan with nonstick spray. Line the bottom and up two sides with parchment paper, letting the paper overhang on the sides.

• To make the crust, stir together the graham cracker crumbs, flour, brown sugar, baking powder, and salt in a medium bowl. Mix in the softened butter into the dough with a wooden spoon until the mixture is crumbly and thoroughly combined. Using your hands, press the dough evenly into the bottom of the prepared pan. Bake for 10 minutes or until the crust is slightly golden. Remove from the oven and set aside on a heat-proof surface.

• Meanwhile, remove the lid from the jar of Sunday Night Chocolate Sauce and microwave the jar with the sauce for 30 seconds. Stir the sauce with a spoon while still in the jar to evenly distribute the temperature. Pour the sauce evenly over the par-baked crust. Sprinkle evenly with coconut, chopped pecans, ¼ cup of the toffee bits and ¼ cup of the butterscotch chips.

• Return to the oven and bake for 15 minutes. Remove from the oven and immediately sprinkle with remaining ¼ cup toffee bits and ¼ cup of the butterscotch chips. They will settle into the hot topping. Allow to cool on a rack for 2 hours or until chips are no longer soft. Cut into small bars.