These cookie bars are similar to a shortbread and taste like a Heath Bar. We love them at camp - although they are not to be confused with our VERY favorite bar "the Butterscotch bar" - which is coming to the blog soon!
1 cup ( 2 sticks) butter
2 cups packed brown sugar
2 teaspoons vanilla
2 egg yolks
4 cups unbleached flour
½ teaspoon salt
2 ½ cups semi-sweet chocolate chips
Preheat oven to 325 degrees.
Combine butter and brown sugar in a large bowl; beat until light and fluffy.
Add vanilla; mix well.
Add egg yolks one at a time, mixing well after each addition.
Stir flour and salt gradually into the butter mixture until evenly blended.
Line your pan with tin foil! This will help you remove the bars and clean the pan at the end.
Transfer dough to a 9 x 13-inch baking pan. With floured fingers, press dough evenly and firmly into the bottom of the pan. Press the dough into the pan and make sure that the dough is about 1/8 to 1/4 inch deep at the most. (It will rise).
Note: If your dough is too thick it won't bake as evenly - and your bars will have too much cookie to shove in your mouth :). Poke the dough with a fork once you have flattened out the dough. This will even out the baking process.
Bake in a 325° oven for 15 to 18 minutes, or until dough is light brown. BE VERY CAREFUL NOT TO BAKE THE DOUGH TOO LONG!!
Remove pan from oven. Immediately sprinkle chocolate chips evenly over the baked dough. Let stand a few minutes until chips melt, then spread melted chips evenly over the top of the bars.
For fun- we topped ours with chopped up candy bar! You could sprinkle nuts, candy bar, mini marshmallows, or just have them plain.
Cool bars for 15 minutes before cutting into 24 squares.