1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
1/2 C. firmly packed brown sugar
1 large egg
1 Tbsp. milk
1/2 tsp. salt
1 tsp. Spice Islands® Pure Vanilla Extract
3/4 C. all-purpose flour
1 1/2 C. (9 oz.) semi-sweet chocolate chips
3/4 C. chopped pecans
Directions
HEAT oven to 350ºF. Lightly coat an 8 x 8 x 2-inch pan with no-stick cooking spray like Baker’s Joy®.
COMBINE shortening, sugar, egg, milk, salt and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
MIX in flour at low speed. Stir in 3/4 C. chocolate chips and 1/2 C. nuts. Spread in pan.
BAKE 25 to 30 minutes, or until lightly browned. Remove from oven. Sprinkle with 3/4 C. chocolate chips. Wait 5 minutes, or until chips soften. Spread evenly. Sprinkle 1/4 C. nuts over top, if desired. Cool in pan on cooling rack. Cut into 2 x 2-inch squares.
Chocolate Chip Pecan Squares
Cook Time: 30 Min
Yield: 16 Servings
Ingredients
1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
1/2 C. firmly packed brown sugar
1 large egg
1 Tbsp. milk
1/2 tsp. salt
1 tsp. Spice Islands® Pure Vanilla Extract
3/4 C. all-purpose flour
1 1/2 C. (9 oz.) semi-sweet chocolate chips
3/4 C. chopped pecans
Directions
HEAT oven to 350ºF. Lightly coat an 8 x 8 x 2-inch pan with no-stick cooking spray like Baker’s Joy®.
COMBINE shortening, sugar, egg, milk, salt and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
MIX in flour at low speed. Stir in 3/4 C. chocolate chips and 1/2 C. nuts. Spread in pan.
BAKE 25 to 30 minutes, or until lightly browned. Remove from oven. Sprinkle with 3/4 C. chocolate chips. Wait 5 minutes, or until chips soften. Spread evenly. Sprinkle 1/4 C. nuts over top, if desired. Cool in pan on cooling rack. Cut into 2 x 2-inch squares.
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