Preparation / Directions:
Preheat the oven to 350 degrees F.
Toat the walnuts on a baking sheet in the preheated oven for 6 minutes. Cool the nuts to room temperature.,
Process the walnuts in a food rocesser fitted with a metal blade until finely chopped., about 8 to 10 seconds, set aside until needed.
Place the butter and sugar in a 7 qt. bowl. Using a rubber spatula to mix the ingredients together until well blended. Add the egg yolks and vanilla extract and combine until incorporated. Add the flour and salt and blend together until the mixture is smooth and thoroughly combined. Transfer the mixture to the 9 x 13 x 2 inch nonstick baking pan. Use your fingertips to press the mixture ( the dough is not sticky) onto the bottom of the pan and into the corners and sides, creating an even layer. Place the pan on the center rack of the preheated oven and bake for 20 minutes, until lightly brown. Remove it from the oven and immediately sprinkle the chopped semisweet chocolate over the hot toffee. Allow to stand for 5 minutes. Use a cake patula to spread the melted chocolate in a silky smooth, and even layer. Sprinkle the chopped walnuts over the melted chocolate in an even layer.
Allow to cool to room temperature for 30 minutes before cutting.
Use a serratedknife with rounded tip to cut the walnut toffee into 24 2 inch squares, then cut each square in half to form triangles.
Serve immediately or store in tightly sealed plastic container