Toffee Triangles

I made these for Val's birthday last week. They are fun change from the usual birthday cake.

3/4 cup butter or margarine
3/4 cup packed brown sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 14-ounce can (1 1/4 cups) sweetened condensed milk
2 tablespoons butter or margarine
2 teaspoons vanilla
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup almond brickle pieces, toasted chopped pecans, or toffee bits

1. Grease a 13X9X2-inch baking pan. Set aside. Preheat oven to 350 degrees.
2. In a large mixing bowl beat the 3/4 cup butter or margarine and the brown sugar with an electric mixer on medium speed until combined. Add the egg yolk; beat well. Using a spoon, stir in the flour and salt until well mixed (I just used the mixer). Using floured hands, press the dough into the bottom of the prepared pan. Bake in a 350 degree oven about 20 minutes or until light brown. Set aside on wire rack while preparing filling.
3. For filling, in a heavy medium saucepan heat and stir the sweetened condensed milk and the 2 tablespoons butter or margarine over medium heat until bubbly. Cook and stir for 5 minutes more--I had to cook mine longer to get it to thicken. (Mixture will thicken and become smooth.) Stir in the vanilla. Spread filling over the baked layer. Bake 12 - 15 minutes more or until top layer is golden brown.
4. Sprinkle the baked layers evenly with semisweet chocolate pieces. Bake for 1 to 2 minutes more or until chocolate pieces are shiny and melted (I found that I could skip that step because the chocolate melted enough for me to spread). Remove from oven; set on wire rack. Using a flexible spatula, immediately spread the chocolate evenly over baked layers Sprinkle with brickle pieces or pecans. Cool completely on wire rack. Cover and refrigerate until chocolate is set.
5. Cut into triangles and serve. Keep in refrigerator for up to 1 week. Makes about 36 triangles. Or freeze for up to 3 months. Thaw at room temperature before serving.