Almond slivers, chocolate covered espresso beans and butterscotch chips make these cookie bars a delightful chocolate+coffee dessert.
1 cup butter
3/4 cup brown sugar
2/3 cup sugar
1 tsp. vanilla
1 cup chocolate covered butterscotch chops
1 cup espresso beans
1 cup slivered almonds
1 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cup flour
Cream butter, vanilla and sugars together. Add eggs, candy and almonds.
Fold in flour, baking powder and baking soda.
Pat into a 9×11 inch buttered pan and bake at 350 F for 15 minutes or until lightly browned.