Shortbread and Toffee Fudge Bars

These simple bars can satisfy even the strongest craving for buttery cookies and fudge, probably because they are cookies and fudge. This recipe is a little time consuming relative to its simplicity; but, honestly, it doesn't require much work. The fudge layer is Carnation's excessively easy recipe with the added bonus of toffee bits. The cookie dough is dense and firm enough to make it a good crust, but, with two sticks of butter, it's sure to be moist and melt-in-your-mouth good.

Ingredients:
Cookie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract

Fudge Topping:
2 cups (12 oz.)Semi-Sweet Chocolate Morsels
1 can (14 oz.)Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract
1/2 pkg.(4 oz. from 8-oz. pkg.) Heath Bits 'O Brickle Toffee

Directions:
Grease a 9x13 in pan and preheat oven to 350 degrees.

Make cookie dough: beat butter and sugar in a large bowl until fluffy. Then, beat in egg and vanilla. Add flour and salt; mix until dough forms. Press dough into the greased baking pan and bake 25 to 30 minutes, or until edges are golden brown and crust is firm in the center. Allow to cool.

Once the crust has cooled, begin the fudge. Combine chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in toffee and vanilla extract. Spread fudge mixture evenly over cookie crust and refrigerate until firm.