Toffee-Nut Squares

Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan.

Into large bowl, measure flour, shortening, sugar, vanilla extract, and egg. With mixer at low speed, beat ingredients just until blended, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat until well mixed. Stir in walnuts and toffee chips.

With fingertips, pat dough evenly into pan. Bake 20 to 25 minutes until lightly browned. Remove pan to wire rack to cool.

In heavy, small saucepan over very low heat, heat chocolate until melted and smooth, stirring frequently. Spoon melted chocolate into paper cone with tip cut to make 1/8-inch-diameter hole, or use decorating bag with small writing tube.

Drizzle chocolate over top layer in zigzag pattern. Let chocolate drizzle dry.

When drizzle is dry, cut toffee-nut rectangle lengthwise into 5 strips, then cut each strip crosswise into 8 pieces. Store in tightly covered container.