Chocolate-Toffee Shortbread

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   ["Preheat oven to 350 degrees Fahrenheit.", "Beat butter and sugar in a large mixer bowl until creamy.", "Beat in egg and vanilla extract.", "Gradually beat in flour.", "Spread the mixture evenly in an ungreased 9"" x 12"" baking pan.", "Prick all over with tines of a table fork.", "Bake for approximately 30 to 33 minutes until the top of the shortbread is a light golden brown.", "Remove from oven and allow to cool, in the baking pans, for 3 or 4 minutes.", "Pour the melted chocolate evenly and smoothly over the shortbread.", "Allow chocolate to cool and then, while it is still in a liquid state, sprinkle the chopped Heath Bars over the chocolate so that the chocolate is fairly well hidden.", "Gently press very lightly on the candy chunks with the back of a fork so that they will be slightly embedded in the chocolate.", "Allow to cool completely and then cut into squares of any size that you want- I cut them into 18 squares, 3"" x 2"" each.", "Store in an airtight container (preferably a cookie tin) in a cool place."]

* Per serving · 4 servings · Values may vary.

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