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Measurements

Chocolate Pecan Shortbread

  • 1 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup coarsely chopped pecans
  • 1 12 ounce package M&Ms semi sweet chocolate baking bits, divided
  • 1 to 2 tablespoons milk

Preheat oven to 375 F or 350 F for a glass pan

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 baking bits. 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. Drizzle with CHOCOLATE GLAZE. Cut into bars. Makes 24.

CHOCOLATE GLAZE

Place remaining baking bits in a microwave proof container; add 1 tbsp milk. Heat 1 minute on high. Stir until chocolate is completely melted and mixture is smooth. add additional milk 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. Holding top of bag tightly, drizzle glaze on shortbread in desired pattern.


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