Fudge Shortbread Bars

Tender shortbread crust with a creamy chocolate filling.
-- Serves
1-1/2 cups all purpose flour
1/2 cup Fleischmann's® Corn Starch
1/2 cup powdered sugar
1/4 teaspoon salt
3/4 cup butter cut into piecies
1 cup semi-sweet chocolate chips, divided
2 tablespoons butter
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
3/4 cup brown sugar
1/2 cup granulated sugar
3 eggs
1/4 cup all purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup chopped pecans, optional

Preheat oven to 350ºF. Spray a 13 x 9-inch baking pan with cooking spray.

CRUST: Combine flour, corn starch, powdered sugar and salt in a large bowl. Add butter and beat with mixer at medium speed until mixture resembles coarse crumbs; press firmly into bottom and 1/4-inch up side of prepared pan.

Bake 15 to 17 minutes or until golden brown. While crust is baking, prepare fudge filling.

FUDGE FILLING: Melt 1/2 cup chocolate chips and 2 tablespoons butter in a medium saucepan over low heat, stirring occasionally. Remove from heat; stir in oil, brown sugar and granulated sugar. Add eggs, one at a time. Stir in flour, salt, vanilla, remaining 1/2 cup chocolate chips and pecans, if desired.

Pour filling over hot crust. Return to oven and bake 20 minutes or until just set. (Bake 3 to 5 minutes longer for firmer bars.) Cool completely on wire rack before cutting into bars.

Nutritional Claims:
Vegetarian, Low in Sodium
Total Time
Bake Time 35 to 37 minutes
Nutritional Facts
Total Fat grams 10.00
Saturated Fat grams 5.00
Cholesterol milligrams 25.00
Sodium milligrams 65.00
Total Carbohydrates grams 20.00
Sugar grams 13.00
Dietary Fiber grams 1.00
Protein grams 2.00

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