Candy bar shortbread

1. Preheat oven to 325. Stack 2 baking sheets together and line top sheet with parchment paper. In a mixer bowl, cream butter and sugar until blended. Add flour and salt and mix to make a stiff dough that does not quite hold together. Pat dough into a 13x9 inch pan lined with parchment paper and set pan on prepared baking sheet or pat dough directly onto baking sheet in a rectangle, about 14x10 inches. Bake until lightly golden, 25 to 40 minutes. Sprinkle chocolate on hot uncut shortbread. Let set about 5 minutes and smear chocolate around. Cut into 2 inch squares and remove cookies to fridge or freezer to set up.