25 September 2008
1 Cup real butter, softened
1 Cup packed brown sugar
1 egg yolk
1 tsp vanilla extract
2 Cups flour
1/4 tsp salt
1 1/2 to 2 Cups milk chocolate chips
1/2 cup finely crushed Heath bar
-Cream butter and brown sugar with mixer.
-Beat in egg yolk and vanilla.
-Gradually add flour and salt, beating until smooth.
-Spoon into lightly greased 15x10 pan. (Use 13x9 if you want thicker shortbread, but it may require a slightly longer bake time.) Press down in pan until dough is even.
-Bake at 350° for 17-19 minutes, or until LIGHT golden brown.
-Remove from oven and immediately sprinkle chocolate chips over top.
-Return to oven for about 2 minutes.
-Gently spread melted chocolate evenly over bars.
-Sprinkle crushed heath bar evenly over the top.
***If plating bars, place in refrigerator to cool for about an hour. Remove and slice into bars. Cover and place back into refrigerator for a few more hours or overnight or until the chocolate on top is no longer soft so they can be stacked on a plate and not stick together.