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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 egg yolk
- 1 cup Unbleached flour
- 8 ounces Guittard semisweet mini chips (available at King Arthur Flour)
- 2/3 cup Chopped pecan pieces
Method
- Preheat oven to 350 degrees F.
- In a medium mixing bowl or a stand mixer cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended.
- Spread dough on lightly greased 15 1/2"x10 1/2"x 1" sheet pan. Do not worry if you cannot spread dough to edges. It spreads as it is baking. Be sure to use the size pan that is specified.
- Bake for 15 to 20 minutes until medium brown. Remove pan from oven and sprinkle chocolate chips evenly over cake.
- Return pan to oven to melt the chocolate for about 1 minute. When the chips are warmed remove from oven and spread the melted chocolate over the top. Sprinkle with nuts.
- Cool on pan. Or place in refrigerator until chocolate is set. When cool, cut into squares.
