These bars are always a hit with their buttery shortbread crust and chewy toffee topping. Made with mostly pantry staples, they come together quickly and are easy to package for holiday gift giving.You can find the Heath milk chocolate-covered toffee bits in the baking aisle at most US grocery stores next to the chocolate chips. If you can’t find the bits, you may buy Heath milk chocolate-covered toffee bars and crush them with a rolling pin to create the 8 oz. of bits needed for the recipe.
Preheat oven to 350°F. Line a 13x9-inch baking pan with aluminum foil that overhangs the edges and grease the foil with nonstick cooking spray.
In a large bowl, whisk together flour and confectioners' sugar. Mash the butter into the flour using the tines of a fork, or with a pastry blender. Combine until crumbly.
Press the crust mixture into the prepared baking pan. Bake 15 minutes.
Meanwhile, combine the egg, sweetened condensed milk, vanilla, and salt in a medium bowl. Fold in toffee bits and walnuts.
Spoon the mixture over the baked crust. Bake for 22-25 minutes, or until the topping is golden brown and slightly puffed.
Cool in the pan about 15 minutes, then refrigerate until firm. Lift the slab from the pan using the overhanging aluminum foil. Cut into 30 pieces.
If using the chocolate drizzle, place the melted chocolate in a zip top bag with a tiny hole in the corner snipped. Lay the bars on a parchment-covered work surface and drizzle each bar with chocolate. Let stand until set, about 20 minutes.
Package bars in cellophane bags for gift-giving, or store them airtight between waxed paper.
Notes
A delicious variation to this recipe is to swap in pecans for the walnuts.