Directions

• Preheat oven to 350°F. Grease the bottom and sides of a 13x9x2-inch baking pan or coat with nonstick spray.***

  In a large mixer bowl beat butter with an electric mixer on medium-high for 30 seconds. Add brown sugar and beat until combined, scraping bowl with a rubber spatula as needed. Add egg yolk and beat well. Add flour and salt; beat on low until combined. Pat mixture evenly into prepared pan, using hands. (If dough sticks to your fingers, try flouring them or using a square of parchment paper to pat dough.) Bake 15 minutes or until golden in color with lightly browned edges. Transfer to a wire rack.
  

  Meanwhile, in a medium saucepan with a heavy bottom, add sweetened condensed milk and butter. Cook and stir over medium-low heat until bubbly. Cook and stir 5 minutes more (mixture will thicken and darken slightly in color). Remove from heat; stir in vanilla. Pour mixture over baked shortbread layer and spread evenly. Bake about 10 minutes or until the top layer is golden in color.
  

  Return pan to wire rack. Pour Sunday Night Chocolate Premium Dessert Sauce evenly over the baked layers, tilting pan as needed for sauce to spread. Cool 30 minutes. Sprinkle with almond brickle pieces, pressing them gently into chocolate; cool completely. Cover and refrigerate 2 hours; slice into bars.** Store bars, covered, in the refrigerator for up to 4 days or freeze wrapped tightly, for up to 3 months. Let chilled bars stand at room temperature for 5 to 10 minutes before serving. If frozen, thaw overnight in the refrigerator.