Recipe courtesy of Amy Finley and Rory Schepisi
Save Recipe Print
Gooey Chocolate Pecan Shortbread
Total:
1 hr
Prep:
20 min
Inactive:
10 min
Cook:
30 min
Yield:
1 full sheet pan
Level:
Intermediate
Total:
1 hr
Prep:
20 min
Inactive:
10 min
Cook:
30 min
Yield:
1 full sheet pan
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.

In a stand mixer, or using a hand-held mixer, cream together the butter and sugar. Add the salt and gradually blend in the flour until it forms a dough. Press into a sheet pan, and bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the pecans and chocolate chips over the shortbread while it's warm. Let cool 10 minutes, then cut into desired size. Let cool completely in the pan, then store in an airtight container.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Earl Grey Shortbread Cookies

Recipe courtesy of Claire Robinson

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Jerry's Sugared Pecans

Recipe courtesy of Trisha Yearwood

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Chocolate Frosting

Recipe courtesy of Giada De Laurentiis

Chocolate Pudding Frosted Cupcakes

Recipe courtesy of Trisha Yearwood

Sweet Dreams Chocolate Fudge Candy

Recipe courtesy of Max Brenner

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword