Ingredients
1 C. butter or margarine
2 C flour
1 C. brown sugar(packed) 1/4 tsp. salt
1 egg yolk 3 to 4 milk chocolate bars
1 tsp. vanilla 1/2 c. chopped nuts
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Heat oven to 350 degrees. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10" on greased baking sheet, leaving about 1" all around edge of baking sheet. Bake 20 to 25 min. on until nicely browned. (For a softer cake-like cooky, spread dough in a 9 x 13" pan and bake 25 to 30 min.) Crust will still be soft. Remove from oven and immediately pklace separated square of chocolate on top. Let stand until soft and spread evenly over entire surface. Sprinkle with nuts. Cut in small squares while warm.