1995 BUTTERY TOFFEE SQUARES

1 cup flour
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla
2/3 cup semisweet chocolate chips
1/3 cup slivered or sliced almonds

Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan. In a small bowl, whisk the flour and salt together; set aside.

In a medium bowl, with an electric mixer on low speed, cream the butter and brown sugar together. Mix in the vanilla. Gradually add the flour mixture, mixing until well combined.

With a spatula, spread the dough evenly into the bottom of the pan. Bake in the center of the oven for about 15 to 20 minutes, or until golden brown.

Sprinkle the chocolate chips evenly over hot crust. Cover the pan with a baking sheet for a minute or two to help melt the chocolate. With the back of a spoon, spread the chocolate evenly to cover the surface. Sprinkle almonds over the melted chocolate, pressing lightly to set. Let cool before cutting into bars. Makes 16 bars.