Chocolate Pecan Shortbread with Chocolate Glaze
Chocolate Pecan Shortbread with Chocolate Glaze recipe
Yield
48 servingsPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | sticks |
butter
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
light, packed |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
pecans
coarsely chopped |
|
| 12 | ounces |
chocolate chips
|
|
| 1 | tablespoons |
milk
or 2 tbsp |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226 | g |
butter
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
brown sugar
light, packed |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
coarsely chopped |
|
| 12 | oz |
chocolate chips
|
|
| 15 | ml |
milk
or 2 tbsp |
|
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.
