Little cookie-bars of the best kind- butter, chocolate, toasted nuts and a sprinkle of salt.
Adapted from Rose Anis who adapted it from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins —Hungry Souls
about 24 squares
light brown sugar
dark chocolate (60% is nice), coarsely chopped
walnuts, pecans, or hazelnuts, toasted and coarsely chopped
Preheat the oven to 350F. Grease a 9x12 baking sheet or line with baking paper
Cream the butter and sugar until light and airy. Add the egg yolk and the vanilla.
Stir in the flour, mixing well. Spread the crumbly batter onto the baking sheet and bake for 20-25 minutes, until it looks set and pale gold.
Remove the sheet pan from the oven. Turn it off. Sprinkle the cookie base with the chocolate, and then return the pan to the oven for a few minutes until the residual heat begins to melt the chocolate.
Remove the pan once again. Use a spatula to smooth the chocolate over the entire cookie base, then sprinkle with the chopped nuts, and a little bit of flaky sea salt. Allow to cool and then cut into little squares. These freeze well, so on the off chance they are not eaten immediately, stick them in the freezer for anytime you want a little indulgent snack.