6    Heath bars; 6 3/8 oz; broken
1 c  Walnuts; chopped
1 1/4 c  Sugar
5 oz Unsweetened chocolate; chop
1/2 c  Butter; soft
4    Eggs
1 tb Vanilla
1/4 ts Salt
2/3 c  Flour

Position rack in center of oven and preheat to 325~F.
Grease and flour 9 inch square baking pan. STEEL
KNIFE: Combine toffee and walnuts in work bowl and
chop coarsely using 6 to 8 on/off turns. Remove from
work bowl and set aside. Combine sugar and chocolate
in work bowl and mix using 6 on/off turns, then
process until chocolate is as fine as sugar, about 1
minute. Add butter and blend 1 minute. Add eggs,
vanilla and salt and blend until fluffy, about 40
seconds, stopping as necessary to scrape down sides of
work bowl. Add flour and toffee mixture and blend
using 4 to 5 on/off turns, just until flour is
incorporated; do not overprocess (remove Steel Knife
and blend mixture gently with spatula if necessary to
mix in flour completely). Turn batter into prepared
pan, spreading evenly. Bake until tester inserted in
center comes out almost clean, about 50 minutes (for
firmer, cakelike brownies, bake about 5 minutes
longer). Let cool in pan on rack. Cut into 1 3/4-inch
squares. Store in airtight container. These are dark,
moist and crunchy with bits of toffee candy.