Magical Immunity Bars
½ cup MagicalButter
½ Cup Light Brown Sugar
½ cup Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
1½ cups All-Purpose Flour
2 tablespoons Instant Espresso Coffee
1 tablespoon Immunity Mushroom Powder
1½ teaspoons Baking Powder
½ teaspoon Salt
½ cup Toffee Bits
7 ounces Milk Chocolate, chopped into chunks; Reserve 2 ounces for Topping
½ teaspoon Crushed Sea Salt
Preheat oven to 350°F. Line a 9 x 9 x 3-inch baking pan with parchment paper or a silicone mat.
In a large mixing bowl or stand mixer, mix MagicalButter and brown sugar on high until the color is lightened and the mixture is fluffy. About 3 minutes.
Add eggs and vanilla extract. Continue to mix until combined.
Sift together flour, espresso powder, baking powder, and salt. Add flour mixture and mix until incorporated.
Fold in toffee bits and 5 ounces of the chopped chocolate chunks.
Spread mixture in prepared pan and scatter reserved chocolate chunks over the top.
Bake for 30 minutes. Remove from oven and sprinkle with crushed salt.
Allow for cooling and serve!
You can use 1:1 gluten-free flour. Can sub out regular sugar for Swerve Sweetener regular
and brown sugar. Can use sugar-free chocolate.