With a crunchy top and too-good-to-be-true shortbread base, these buttery bars are guaranteed to become a part of your traditional Christmas repertoire.
- Portion size 36 servings
- Credits : © CanadianLiving.com
- Sugar Cookie Dough recipe
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cup toasted chopped pecan
- 2 oz semisweet chocolate melted
- 2 oz bittersweet chocolate melted
Line 15- x 10-inch (40 x 25 cm) jelly roll pan with foil; grease foil. Press dough evenly into pan. Bake in centre of 375°F (190°C) oven for 20 minutes or until firm and golden. Let cool in pan on rack.
In saucepan, melt butter over medium heat; whisk in sugar until combined, being careful not to boil. Stir in pecans. Spread evenly over base.
Bake in centre of 375°F (190°C) oven for about 12 minutes or until bubbling. Let cool in pan on rack for 20 minutes. Remove from pan; cut into bars. Let cool completely on rack. Drizzle with chocolate. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts <b>Per bar:</b> about
- Sodium 48 mg
- Protein 2 g
- Calories 199.0
- Total fat 13 g
- Cholesterol 30 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
- Iron 5.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 9.0