1 cup Crisco shortening
1 cup firmly packed light brown sugar
1 egg
2 teaspoons vanilla extract
2 cups unsifted all-purpose flour
1/4 teaspoon salt
1 to 1 1/3 cups semisweet chocolate pieces
1/4 cup chopped walnuts

Preheat oven to 350 degrees F.

Cream Crisco and brown sugar in bowl. Beat in egg and vanilla extract. Add flour and salt; mix until blended. Put dough into ungreased 17 x 11 x 1-inch pan. Smooth out dough. Bake for 12 minutes or until edges begin to brown.

Remove from oven and sprinkle chocolate pieces over hot baked layer. Cover with foil and let stand 4 minutes.

Remove foil and spread chocolate evenly over top. Sprinkle with nuts. Let stand 10 minutes.

Cut into large squares while still warm; place on dessert plates. Serve plain or topped with whipped topping.

NOTE: May also be cooled completely, cut into bars and served as cookies. Makes 5 to 6 dozen bar cookies. Recipe may also be baked in 13 x 9 x 2-inch pan for 18 to 20 minutes.

Makes 12 servings as dessert or 24 bar cookies.