1 c. (2 sticks) butter
1 c. firmly packed light brown sugar
1 egg yolk
1 tsp. vanilla
1 c. all-purpose flour
4 (1 1/2 oz.) chocolate candy bars
1/2 c. chopped walnuts (or toasted almonds)

Combine soft butter, sugar, egg yolk and vanilla in large bowl with a wooden spoon. Stir in flour, mixing well. Spread mixture evenly in a greased 15 x 10 x 1 inch jelly roll pan.

Bake at 375°F for 15 minutes or until top of toffee is lightly browned.

Break up chocolate over hot toffee layer. Sprinkle evenly with chopped nuts and cut into 2-inch squares immediately.

Makes about 36.