For the Shortbread Crust

• Preheat the oven to 375 degrees. Line a 9 x 13 baking pan with foil leaving overhang on the ends to lift bars out after baking. Lightly grease the foil and set aside.
• Whisk together the flour, salt, and cinnamon in a medium bowl, set aside.
• Place the butter in the bowl of a stand mixer (or use a hand mixer). Beat for 3 minutes, or until the butter is smooth and fluffy. Add the brown sugar and granulated sugar and beat for an additional 3 minutes. Briefly mix in vanilla.
• Gradually add the flour mixture to the butter/sugar mixture (add gradually so you don't have flour everywhere). Mix until the flour is almost incorporated. Add the 3 ounces of chocolate to the mixer and mix until the rest of the dry ingredients are incorporated. Don't over mix, just mix until combined.
• Scrape the dough into the prepared pan and press down the mixture with a spatula and/or your fingertips. Bake for 18-20 minutes, or until the crust is bubbling. Remove the crust from the oven and place on a cooling rack.
• Immediately Sprinkle the 6 ounces of chocolate over the hot bars and cover the pan with foil for about 5 minutes to allow the chocolate melt. Using an offset spatula or the back of a spoon, spread the softened chocolate over the crust. Sprinkle the toffee pieces over the chocolate and press down gently with your fingers.
• Let the bars completely cool to room temperature. Once cool, if chocolate is not totally set just stick pan in the freezer for 5-10 minutes or until set. Using the foil overhang as handles, lift the bars out of the pan and cut into bars.