And the Third Place Winner Is...

I finally won something in a contest! I entered a recipe in the Ghirardelli Chocolate Competition at the Utah State Fair this week and won third place, garnering the items you see in the picture. And can you believe I didn't take my camera to the competition?! So, you don't actually get to see the Milk Chocolate Toffee Bars that I made (and you know how I love taking pictures of food), but here's the recipe, which is now owned by Ghirardelli and the Utah State Fair.

Milk Chocolate Toffee Bars

(Makes 16)

½ cup unsalted butter, softened

1 cup packed light-brown sugar

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

1¾ cups all-purpose flour

1 cup toffee bits

1 cup Ghirardelli Milk Chocolate Chips

Extra Ghirardelli Milk and Semi-sweet Chocolate Chips (about ½ cup) and ½ tablespoon vegetable shortening for melting

1. Preheat oven to 350 degrees. Line bottom and two sides of an 8-inch square baking dish with aluminum foil, leaving an overhang on the two sides. Butter the other two sides of the pan.

2. In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits and chocolate chips by hand.

3. Spread batter in prepared baking pan. Bake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.

4. In a microwave-safe bowl, add the vegetable shortening to the extra chocolate chips. Microwave on high for 20-30 seconds at a time until the chocolate stirs smooth but is not too hot. Spread the melted chocolate over the cake. Let set until chocolate is firm.

5. Grasping foil overhang, lift cake from pan. Peel away the foil and, using a serrated knife, cut into 16 squares. Store bars in an airtight container at room temperature up to 5 days.