Chocolate Chip Pecan Squares
Yield
16 cookiesPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
butter flavor |
*
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | package |
milk chocolate chips
divided |
*
|
| ¾ | cup |
pecans
chopped, divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
butter flavor |
*
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
all-purpose flour
|
|
| 1 | package |
milk chocolate chips
divided |
*
|
| 177 | ml |
pecans
chopped, divided |
|
Directions
- Heat oven to 350℉ (180℃). Grease a 8 x 8 x 2 inch pan with Butter Flavor Crisco.
Set aside.
- Cream Butter Flavor Crsco, brown sugar, egg, milk and vanilla blended.
Reduce speed to low.
Add flour. Stir in one cup chocolate chips and ½ cup nuts.
Spread in pan.
- Bake at 350℉ (180℃) for 25 to 30 minutes, or until lightly browned. Remove from oven.
Sprinkle with one cup chocolate chips. Wait 5 minutes, or until chips soften.
Spread evenly. Sprinkle with other ¼ cup nuts.
Cool Completely.
Cut into 2x2 inch squares.
