Sheet Pan

Chocolate and Pecan Shortbread Bars

November  3, 2014
0 Ratings
  • Serves 10 to 12
Author Notes

It has become a tradition in my kitchen to make these addictive, buttery chocolate bars every Christmas and New Years. I give them as gifts to friends and neighbors in cellophane bags with pretty ribbons for Christmas. But on New Year's Eve, which we celebrate with friends, they are a stroke of midnight treat. After the hugs and kisses and Old Lang Syne, the champagne bottle is popped and the crispy chocolate bars are eaten between sips. A perfect way to bring in a New Year. —lakelurelady

What You'll Need
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 egg yolk
  • 1 cup Unbleached flour
  • 8 ounces Guittard semisweet mini chips (available at King Arthur Flour)
  • 2/3 cup Chopped pecan pieces
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl or a stand mixer cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended.
  3. Spread dough on lightly greased 15 1/2″x10 1/2″x 1″ sheet pan. Do not worry if you cannot spread dough to edges. It spreads as it is baking. Be sure to use the size pan that is specified.
  4. Bake for 15 to 20 minutes until medium brown. Remove pan from oven and sprinkle chocolate chips evenly over cake.
  5. Return pan to oven to melt the chocolate for about 1 minute. When the chips are warmed remove from oven and spread the melted chocolate over the top. Sprinkle with nuts.
  6. Cool on pan. Or place in refrigerator until chocolate is set. When cool, cut into squares.
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I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

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