Chocolate-Pecan Shortbread Bars

That's what I'm talking about, but again, don't go see your cardiologist after savoring these:
(makes 32 bars)

Shortbread:
2 sticks butter*, softened
1/2 cup confectioner's sugar
2 cups all-purpose flour
1/4 t. fine sea salt

Topping:
3 sticks butter*
3/4 cup dark brown sugar
1/4 light syrup
8 oz. milk* chocolate, finely chopped
2 T. heavy cream
4 large eggs, beaten
3 cups pecan halves, chopped (10 oz.)
Flaky sea salt

Make the shortbread: Preheat the oven to 350, and line a 12x17" baking pan with foil, allowing it to extend 1/2" over the edge on all sides. Spray the foil with coconut oil spray (love this stuff!!). In a standing electric mixer or food processor, beat the butter with the sugar, flour, and salt until a soft dough forms. Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer. Put it in the freezer for about 10 mins. until firm. Bake the shortbread in the center of the oven for 20 mins. until lightly golden.

Meanwhile, make the topping: In a saucepan, combine the butter, brown sugar, corn syrup, chocolate, and cream, and cook over low heat just until melted and smooth. Remove from the heat, and let cool slightly. Whisk in the eggs, then fold in the pecans. Spread the topping over the shortbread crust and sprinkle lightly with sea salt. Bake the shortbread bar for about 25 mins. until topping it set. Let cool to room temp., then refrigerate until firm. Using the foil, carefully lift the bar out of the pan; discard the foil. Cut into 32 triangles, and serve with your fav. hot bev. or a ice cold glass of milk.

"Laughter and compassion are two vital building blocks of friendship, but loyalty is the cement that seals the bond."

Have FUN today!!

Love,

MM