Chocolate Pecan Shortbread with Chocolate Glaze

Directions

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 semi-sweet chocolate chip pieces.

Press dough into 13 x 9- inch pan.

Sprinkle top with ⅓ 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 semi-sweet 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 sandwichbag; close bag tightly, removing all air.

Snip a tiny piece off one corner of the bag (not more than ⅛ inch).

Holding top of bag tightly, drizzle glaze in desired pattern.