Cream sugar and oil. Add in two eggs and the vanilla and mix.

Add flour, baking soda and salt. Mix.

Slowly fold in chocolate chunks.

Split dough in half. Put first half on bottom of greased, parchment lined 9 x 13.

Lay 12-14 biscuits across the dough until covered.

To other half of dough, add the Lotus butter and one egg and mix well.

Distribute the dough evenly across the top of the biscuits. Pat down so it covers the bottom layer completely.

Crack the rest of the biscuits into smaller pieces and distribute across top layer by pushing into dough.

Bake for 40 minutes or until edges are golden.

Cool for 30 minutes, then remove from pan by lifting parchment paper out of pan. Allow to cool for 10 more minutes then cut into squares.