2¹/³ cups flour
1/2 cup sugar
1/4 tsp. salt
1 cup butter, softened and cut
into slices
2 cups Raley's Butterscotch Chips
1 cup finely chopped toasted pecans

Prep: 10 minutes Cook: 35 minutes

Cool: 15 minutes Makes: 16 squares

This delicious shortbread is best made a day ahead.

Preheat oven to 325°F and spray a 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, sugar and salt in the bowl of an electric mixer over low speed. Add butter and mix until combined (mixture will be crumbly). Stir in chips and pecans and press firmly into prepared pan. Bake for 35 minutes or until lightly browned. Let cool for 15 minutes, then cut into 16 squares while still warm. Allow to cool completely before removing from pan.  

Nutrition per serving: 400 calories, 5 g protein, 25 g total fat (16 g sat. 0 g trans), 41 g carbohydrate, 2 g fiber, 130 g sugar, 30 mg cholesterol, 140 mg sodium, 10 points

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