Preheat oven to 350 degrees. Grease 9×13 inch baking pan.
In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder, and salt.
In a bowl combine browned butter and both sugars; stir with a wooden spoon until combined. Add eggs. Beat on medium high speed until light and fluffy, about 3 minutes. Add vanilla and beat to combine. Add flour mixture, walnuts and toffee bits. Mix until thoroughly combined and pour into prepared pan.
Bake until a cake tester inserted in the center comes out clean, 35-40 minutes.
]]>Mix well: Add
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
Chill 1 hour. Roll about 1/3 – 1/2 inch. Bake at 375 degrees 6 – 8 minutes
]]>Cream butter, peanut butter and sugars til smooth. Beat in eggs 1 at a time, then vanilla. Combine flour, cocoa and soda; stir into butter mixture. Add choc. chips, p.b. chips and p.b. cups. Drop by tablespoon onto ungreased cookie sheet. Bake 8-10 min at 350. Cool 1-2 min before removing from sheet.
]]>Mix all together except chocolate chips. Spread in 9×13 pan. Melt chocolate chips and pour on top. Chill
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