Toffee, rich chocolate, nuts, with buttery shortbread, what's not to love? This recipe is adapted from Chipits Chocolate Toffee Bars.
Preheat oven to 350 Degrees F. Line a 9x13 inch baking pan with parchment paper.
In a food processor fitted with a blade, combine flour and sugar. Pulse a couple of times to combine. Add 1/2 cup of the butter (broken into chunks) and blend until mixture resembles coarse crumbs and is starting to stick together. Press dough evenly into prepared baking pan, and bake for 15 minutes.
While the shortbread is baking, prepare toffee filling.
Combine the brown sugar and the remaining 1/2 cup of butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute. Pour evenly over the baked shortbread.
Sprinkle with the nuts.
Bake for an additional 15 minutes, then remove from the oven. While hot, sprinkle the chocolate chips over the nuts. Once the chocolate chips have melted a little, swirl a few of the chips around.
Let cool and cut into squares. (In my photos the chocolate had not completely set and they were still gooey).
Note: Place the pan in the refrigerator to set the chocolate faster.