Pecan Shortbread Diamonds

By littlefish

“My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good.” The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio

Ingredients

• FILLING:
• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 ounces unsweetened chocolate
• 4 eggs
• 1-1/2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups chopped pecans

Details

Servings 60
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°.
To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans.
Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars. Yield: 5 dozen.