CHOCOLATE CHIP ESPRESSO BARS

Steps:

• Preheat oven to 375°F, with the rack at middle level. Line a 10x15-inch jelly roll pan with parchment paper or grease lightly. In a large bowl, mix the flour, baking powder, salt, and cinnamon. Set aside. In the bowl of an electric mixer, cream together the butter, brown sugar, espresso powder, and vanilla. Slowly add the flour mixture to the butter mixture and mix until just blended. Stir in the chocolate chips. The dough will be very crumbly, with just barely enough dough to hold together the chocolate chips. Press dough evenly into the jelly roll pan with your hands. Bake for 5 minutes, rotate the pan, and bake for 5-10 minutes more or until the edges are just starting to brown (watch carefully... I baked mine for a total of 18 minutes). Cool in the pan 5 minutes before spreading with the glaze. To make the glaze, place milk, butter, sugar, and cinnamon in a small saucepan over medium heat. Whisk until smooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out to the edges and corners with a rubber spatula. Cool until the pan is just warm to the touch, then cut into bars and serve.