Butterscotch Pecan Shortbread
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Butterscotch Pecan Shortbread
Butterscotch Pecan Shortbread
2? cups flour
1/2 cup sugar
1/4 tsp. salt
1 cup butter, softened and cut into slices
2 cups butterscotch chips
1 cup toasted pecans, finely chopped

This delicious shortbread is best made a day ahead.

Prep: 10 minutes, Cook: 35 minutes, Cool: 15 minutes, Makes: 16 squares

1. 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. 

2. Add butter and mix until combined (mixture will be crumbly). Stir in chips and pecans and press firmly into prepared pan.

3. 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.  

Nutritional Information:
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