Directions

• Preheat oven to 350°F. Coat the bottom and sides of a 13x9x2-inch baking pan with nonstick spray. Line the bottom and up two sides with parchment paper, letting the paper overhang on the sides.

• 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 for about 10 minutes, or until the top layer is golden in color.

• Return pan to wire rack. Remove the lid from a jar of Sunday Night Chocolate Sauce and heat in the jar in the microwave for 30 seconds on high (no longer!) Pour the warm sauce over the baked layers, tilting the pan as needed for sauce to spread. Cool 30 minutes. Sprinkle with toffee bits, pressing them gently into chocolate; cool completely. Cover and refrigerate 2 hours.

• To serve, use the parchment paper sling to lift the uncut bars to a cutting board. Using a large knife or bench scraper, cut the bars straight down from the top. Serve at room temperature.