2 cups all-purpose flour or gluten free all purpose flour mix (Bob’s Red Mill)
1 1/4 cups Skor toffee bits, divided
2 cups dark chocolate chips
Preheat oven to 350°F .
In food processor, mix butter or coconut oil and coconut sugar until fluffy. Add in egg yolk and vanilla until creamy.
Add flour and 1 cup of the toffee bits. Press into parchment lined tray/ pan (10×15).
Bake 18 to 20 minutes or until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Put in fridge to cool and set for minimum 2 hours (I left mine overnight).
Cut into pieces and keep stored in freezer for easy on the go snacks!