Mrs. Andy Granatelli'S Crisp Toffee Bars

• 1/2 lb. (2 sticks) sweet butter
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1 c. light or dark brown sugar, firmly packed
• 2 c. sifted all-purpose flour
• 4 oz. (generous 1 c.) walnuts, cut into medium-sized pieces
• 6 oz. (1 c.) semi-sweet chocolate morsels

1. Adjust rack to center of oven.
2. In large bowl of electric mixer, cream butter.
3. Add salt, vanilla and brown sugar and beat well.
4. Add flour.
5. Add nuts and chocolate morsels.
6. Dough will be stiff.
7. With teaspoon or your fingers, place small mounds of dough in an unbuttered 10 1/2 x 15 1/2 x 1-inch jelly roll pan.
8. With floured fingertips, press dough firmly to make even layer; it will be thin.
9. Bake at 350u0b0 for 25 minutes, reversing pan front to back to ensure even baking.
10. Cake will be golden brown.
11. Cool pan only a minute or so; cut into small bars.

sweet butter, salt, vanilla extract, light, flour, walnuts, semisweet chocolate morsels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589285 (may not work)