1/2 c. softened butter
1/2 c. sugar
1/2 tsp. salt
1 c. flour
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1 oz. sq. unsweetened chocolate
2 tbsp. butter
1 1/2 c. sifted powdered sugar
1 tsp. vanilla

Cream 1/2 cup softened butter, 1/2 cup sugar and 1/2 teaspoon salt. Stir in 1 cup flour. Pat mixture into a 13x9x2 inch pan. Bake 350 degrees about 15 minutes, or until lightly browned.

In a heavy saucepan, stirring over low heat: condensed milk, 2 tablespoons butter and 1/4 teaspoon salt. Once butter has melted, cook and stir for 5 minutes over medium heat. Mixture will thicken and become smooth. Stir in 2 teaspoons vanilla.

Spread this mixture over the baked layer. Bake 12 to 15 minutes, or until golden.

While this is baking prepare fudge frosting to be spread over warm toffee.

In a small saucepan over low heat, melt: square of chocolate and 2 tablespoons butter. Stir constantly. Remove from heat, stir in: 1 1/2 cups sifted powered sugar and vanilla. Blend in approximately 2 tablespoons hot water (mixture should be almost pourable, if not add additional hot water). Spread over warm toffee. Cut while still warm. Yield: 48 bars.