Preparation time: 30 minutes. Baking time: 25 to 30 minutes. Oven temperature: 350 degrees. Yields: 4 dozen.

1 c. butter
1 c. granulated 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
3/4 c. slivered almonds, toasted
1 tsp. vanilla

1. In a large mixing bowl, cream butter and sugar. Add egg yolks and vanilla. Stir in flour and salt.

2. Press dough into a greased and floured 15 1/4 x 10 1/2 inch jelly roll pan.

3. Bake at 350 degrees for 25 to 30 minutes untilg golden.

4. To prepare topping: in heavy saucepan, combine lemon juice, sugar and cream. Stir over high heat until sugar is dissolved.

5. Add butter. With rubber scraper, clean down the sides of the pan.

6. Continue cooking until mixture turns a light caramel color or until a few drops in cold water form a soft ball.

7. Remove from heat. Add nuts and vanilla.

8. Pour over baked crust. Return to oven for 2 to 5 minutes until topping bubbles.

9. Cool. Cut into 1 x 2 inch bars.