Chocolate Pecan Shortbread

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

  1. 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.
  2. Chocolate Glaze: Place remaining semisweet chocolate chips in a
  3. microwave proof container; add 1 tablespoon milk. Heat 30 seconds on high; stir until chocolate is completely melted and mixture is
  4. 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.

Bookmark:

email Email to a friend