Gluten Free Dark Chocolate Toffee Nut Bars

Makes about 16 squares.

Shortbread::
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (105 grams) packed light brown sugar
3/4 teaspoon vanilla extract
1 cup (130 grams) Blends by Orly Sydney Blend
1/4 teaspoon salt

Topping:
1 cup (240 ml) semi sweet chocolate chips 
1/2 cup (120 ml) finely chopped toasted almonds or pecans

Heat: Preheat oven to 350 degrees F (180 C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch square baking pan with parchment paper.

Mix: In a bowl whisk the Blends by Orly Sydney Blend with the salt. In the bowl of your electric stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing until all ingredients are incorporated.

Bake: Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 minutes or until the shortbread is golden brown.  Remove from oven and immediately scatter the chocolate chips over the hot shortbread. Return the shortbread to the oven for a minute or just until the chocolate softens. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle chopped nuts over the chocolate.  Once the chocolate has cooled and set, lift the shortbread from the pan using the edges of the parchment paper. Place on a cutting board and, with a sharp knife, cut into 16 squares.