Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

BROWN SUGAR SHORTBREAD




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




1 cup I Can't Believe It's Not Butter! ® Spread
3/4 cup firmly packed light brown sugar
2 cups all-purpose flour
1/3 cup semi-sweet chocolate chips, melted


Recipe



Preheat oven to 325°. Grease 9-inch round cake pan; set aside.

In large bowl, with electric mixer, beat I Can't Believe It's Not Butter! ® Spread and sugar until light and fluffy, about 5 minutes. Gradually add flour and beat on low until blended. Spread into prepared pan, pressing into even layer. With knife, score (lightly cut) surface into 16 pie-shaped wedges.

Bake 45 minutes or until golden. On wire rack, cool 20 minutes; remove from pan and cool completely. To serve, pour melted chocolate into small plastic storage bag. Snip corner and drizzle chocolate over shortbread. Cut into wedges.
Serves: 16