Preheat oven to 350 degrees.
Cream butter and cream cheese thoroughly. Add sugar and beat until light and fluffy. Add egg and vanilla and beat well. Sift flour with salt. At low speed, add to dough mixture. Then add 6 ounces of the Bits o'Brickle, beating just until incorporated.
Spread in a well buttered 15"x10"x1" jelly roll pan. (A few reviewers may have used the wrong size pan. You must use a 15"x10"x1" pan for this recipe to work - measure the pan or read its dimensions before baking! Many jelly roll pans are 17"x12"x1" and the dough will be too thin when spread to the edges. The dough should be about 1/8" to 1/4" deep throughout the pan. I posted a picture of the dough in the correct size pan.)
Bake for 25 minutes or until lightly browned and beginning to pull away from the sides.
Immediately sprinkle chocolate chips over the top. Return to oven for one minute until the chips are glossy. Remove from oven, and sift all 3 tablespoons of powdered sugar over chips. Using a frosting knife, spread the melted chocolate over the cookie base, mixing in the powdered sugar as you go. Sprinkle the remaining 2 ounces of Bits o'Brickle over the top evenly. Lightly press the bits into the chocolate.
Cool to room temperature and then refrigerate at least two hours to set the chocolate layer. Cut into 48 bars.
My mother's original recipe called for 12 ounces of milk chocolate chips, but now the bags are 11.5 ounces. I tried this last time and it worked fine, so I changed the recipe. Please see the note about pan size in the recipe and make sure your pan is 15x10x1 before starting.
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|Serving Size: 1 cookie (21g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 55 (54%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 12.8mg||4 %|
|Sodium 37.4mg||1 %|
|Potassium 41.6mg||1 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.7g|
|Protein 1.1g||2 %|
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Calories per serving: 102
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