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Chocolate Pecan Shortbread




Source of Recipe


Internet


List of Ingredients




2 sticks butter
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 cup pecans, coarsely chopped
1 12 ounce package chocolate chips
1 tablespoon milk

Cream butter and sugars until light and fluffy; blend in vanilla. Add flour and mix only until blended; dough will be stiff. Stir in pecans and 1 cup semisweet chocolate chip pieces. Press dough into 13 x 9 inch pan. Sprinkle top with 1/3 cup baking bits; press lightly into dough. Bake 18 to 20 minutes or until light golden brown. Cool completely. Drizzle with Chocolate Glaze. Cut into bars. Store in tightly covered container.

Chocolate Glaze: Place remaining semisweet chocolate chips in a microwave proof container; add 1 tablespoon milk. Heat 30 seconds on high; stir until chocolate is completely melted and mixture is smooth; blend in additional milk, 1 teaspoonful at a time, to reach desired consistency. Pour mixture into a zipper type plastic sandwich bag; close bag tightly, removing all air. Snip a tiny piece off one corner of the bag not more than 1/8 inch. Holding top of bag tightly, drizzle glaze in desired pattern.



Recipe