Ingredients:
1 (1 -2 cup) cup butter ( anything less than real butter will adversely affect the taste of the shortbread)
3/4 cup granulated sugar
1 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour ( you may need more if the weather is warm or your kitchen is warm)
8 -9 ounces Ghirardelli double chocolate chips, melted
3 (1 1/2-1 7/8 ounce) Heath candy bars, chopped into very small pieces ( or any toffee candy bars such as Skor)
Directions:
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.
Servings: Serve
Time preparation: 25 min.
Time total: 58 min.