Toffee Bars

 1 cup butter

1 cup packed brown sugar

1 egg yolk

1 cup flour

1 tsp vanilla

6 Hershey chocolate bars (I used one giant Symphony bar instead)

1/2 cup pecan pieces

1/4 cup toffee bits, optional

1. Preheat oven to 325℉ degrees.

2.  Cream butter, egg yolk, brown sugar, and mix well. Add flour and vanilla, beat until well mixed.

3.  Grease 9×13 inch pan and spread dough. Bake for 25 minutes or until edges are brown. Remove from oven and place candy bars on top of hot crust. (Your crust will appear a little soupy when you remove it from the oven.  This is normal.)  Once chocolate has melted, spread chocolate and sprinkle pecans and toffee bits, if using, on top.

4.  Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator, make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust.

From Glitter and Goulash