1 c. butter
1 c. sugar
4 egg yolks
1 tsp. vanilla
2 c. all purpose flour
1/4 tsp. salt

CARAMEL CRUNCH TOPPING:

1 1/2 tsp. lemon juice
1 c. granulated sugar
1/2 c. whipping cream
1/2 c. butter (1 stick)
3/4 c. slivered, toasted almonds
1 tsp. vanilla

Grease and flour 15 1/2 x 10 1/2 inch jelly roll pan. In large mixing bowl, cream butter and sugar. Add egg yolks and vanilla. Stir in flour and salt. Press dough into prepared pan to make an even layer. Bake at 350 degrees for 25-30 minutes or until golden.

Meanwhile, prepare topping. In heavy saucepan, combine lemon juice, sugar, and cream. Stir over high heat until sugar is dissolved. Add butter. With rubber scraper, clean down the sides of the pan. Continue cooking until mixture turns a light caramel color or until a few drops in cold water form a soft ball. Remove form heat. Add nuts and vanilla. Pour over baked crust. Return to oven for 2-5 minutes until topping bubbles. Cool. Cut into 1 x 2 inch bars.