Chocolate Pecan Pie Shortbread

Directions

Start by spreading your pecans on a baking sheet and baking at 325 for about 10 minutes or until they start browning a little and the smell fills your kitchen.  Seriously, not a lot smells better than freshly toasted pecans.

When they’re done, take them out of the oven and let them cool on the sheet.  While they’re cooling you can start on the shortbread.

Butter and flour or spray a 13” x 9” pan and set it aside.

Add the flour, powdered sugar, cornstarch and ¼ teaspoon of the salt to a bowl and whisk until well combined.

Take 8 T (one stick) of your cold butter, cut it into cubes and add it to the dry mixture.  Mix until the butter is pebbly (the batter shouldn’t be completely smooth – I just did this with my hands).

Take this batter and add it to your prepared pan.  Press it in with your fingers so it’s pretty much flat and bake at 350 for about 10 – 12 minutes or until it’s a nice light golden brown.  Don’t get it too dark – the pan is going back into the oven later).  When it’s done move the entire pan to a wire rack to cool.

While the shortbread is cooling, you can make your topping.

Add the remaining 6T butter to a medium saucepan and heat on low until it melts.  Add in the brown sugar, corn syrup and the remaining ¼ t salt, turn the heat up to medium and stir until the sugar melts and everything is well blended.  Take the saucepan off the heat.

Stir in the chocolate chips, heavy cream and the vanilla and stir until the chips have melted and everything is once again well blended.  Finally, add in the pecans (it’s fine if they’re not completely cooled) and stir.

Spread your pecan filling over your shortbread (it’s also fine if the shortbread is not completely cool) and put the pan back into the oven at 350 for another 12 minutes or so, or until the filling starts to bubble.  When it does, take it out of the oven and move it to a wire rack to cool completely.

Makes about 2 dozen bars (depending on how large you cut them!).