- 4 squares unsweetened chocolate
- 1 cup shortening
- 2 cup sugar
- 4 eggs
- ½ tsp salt
- 1 tsp baking powder
- 1 cup flour
- 2 cup walnuts
Melt chocolate and shortening in saucepan or microwave
Mix in sugar
Beat in eggs and salt
Add flour and baking powder, beating after each addition
Add walnuts and beat into mixture
Pour batter into greased 9x15 pan
Bake 350° for 20 minutes. Or, microwave medium high 6 min -- check, medium high 6 minutes -- check, high 4 minutes until dry
- 1 C butter no substitutes, softened
- 1/2 C packed brown sugar powdered sugar? Per Sara
- 2 1/4 C all-purpose flour
In a mixing bowl, cream butter and sugar together. Gradually stir in the flour.
Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat into a 1/3" thick rectangle, measuring 8 x 11". Cut into 2 x 1" rectangles.
Place 1" apart on ungreased baking sheets.
Prick with a fork. Bake at 300° for 25 minutes or until bottom begins to brown.
Cool for 5 minutes; remove to a wire rack to cool completely.
- 3/4 cup butter softened
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 14- ounce can sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 6- ounce bag of chocolate chips
Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.