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PREHEAT OVEN TO 350 DEGREES.
LINE 10X15 BAKING SHEET WITH PARCHMENT PAPER AND SET ASIDE. I LIKE TO HAVE A COUPLE EXTRA INCHES OF PAPER HANGING OVER THE EDGE SO YOU CAN REMOVE THE BARS TO CUT.
IN LARGE MIXING BOWL, BEAT BUTTER WITH BROWN SUGAR UNTIL FLUFFY.
ADD EGG YOLK AND VANILLA, MIXING UNTIL WELL COMBINED.
ADD FLOUR, ONE CUP AT A TIME, UNTIL COMBINED.
ADD 1 CUP OF TOFFEE BITS, STIRRING UNTIL THEY ARE EVENLY DISTRIBUTED THROUGH THE DOUGH.
PRESS DOUGH EVENLY INTO PREPARED PAN. THIS MAY TAKE SOME MUSCLE BUT SOOO WORTH IT!
BAKE FOR 15-17 MINUTES, OR JUST UNTIL BEGINNING TO TURN GOLDEN.
REMOVE FROM OVEN AND IMMEDIATELY SPRINKLE CHOCOLATE CHIPS OVER THE HOT COOKIE 'CRUST'.
LET STAND FOR 3-5 MINUTES, OR UNTIL CHOCOLATE CHIPS ARE SOFTENED. A 3 MINUTE DANCE IN THE KITCHEN TO KOOL & THE GANG IS HIGHLY RECOMMENDED!
SPREAD CHOCOLATE EVENLY OVER TOP WITH A KNIFE OR RUBBER SPATULA. THIS IS VERY SATISFYING!
SPRINKLE TOFFEE CHIPS OVER TOP OF MELTED CHOCOLATE.
LET COOL FOR SEVERAL HOURS.
WHEN BARS HAVE COOLED AND CHOCOLATE IS SET, REMOVE FROM PAN.
I LIKE TO LAY A SHEET OF WAX PAPER ON MY CUTTING BOARD. THEN REMOVE THE PARCHMENT PAPER AND LAY YOUR 'BARK' DOWN. THIS MAKES FOR A GREAT CUTTING SURFACE.
CUT BARS INTO SQUARES, THEN CUT EACH SQUARE IN HALF DIAGONALLY.