- 1 cup soft butter
- 1 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 2 cups flour
- 1/4 tsp salt
- 3 4.25oz Symphony bars, chopped
- Sliced almonds (optional)
Cream the butter and brown sugar in a mixing bowl. Beat in the egg yolk and vanilla. Stir in the flour and salt.
Press into a greased 15x10" jelly roll pan. It will be a very thin layer. I like to wet my hands down to make the job a little easier.
Bake at 350° for about 15 minutes. Sprinkle with chopped Symphony bars. Wait a couple minutes for the chocolate to soften, then spread it evenly.
If desired, sprinkle with sliced almonds. Cool before cutting.