Chocolate pecan shortbread

24 servings

Ingredients

Quantity Ingredient
1 cup Butter -- Softened
¼ cup Granulated Sugar
¼ cup Light Brown Sugar -- Firmly
Packed
½ teaspoon Vanilla Extract
2 cups All-Purpose Flour
½ cup Pecans -- Coarsely Chopped
1¾ cup (12 Oz) M&Ms Semi-Sweet
Chocolate Baking Bits,
Divided
1 tablespoon (To 2) Milk

Directions

Preheat oven to 375 F (350 F for glass).

Cream butter and sugar until light and fluffy; blend in vanilla. Add flour and mix only until blended. DOUGH WILL BE STIFF. Stir in pecans and 1 cup of the baking bits. Press dough into 13 x 9-inch pan.

Sprinkle top with ⅓ cup baking bits; press lightly into dough. Bake 18 to 20 mins or until light golden brown. Cool completely. Drizzle with Chocolate Glaze (recipe follows). Cut into bars.

Makes 24 bars.

CHOCOLATE GLAZE: Place remaining Baking Bits (I would use regular chocolate chips) in a microwave proof container; add 1 Tbs milk. Heat 1 min 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 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 on shortbread in desired pattern.

Recipe By : Brighter Baking with M&M's From: Dan Klepach Date: 12-04-95 (05:14) (159) Fido: Cooking

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