Tweet
from TOH's Favorite Brand Name Recipes:
1 cup (2 sticks) I Can't Believe its Not Butter Spread
3/4 cup firmly packed light brown sugar
2 cups all purpose flour
1/3 cup semisweet choc. chips, melted
Preheat over to 325. Grease 9" round cake pan;set aside.
In a large bowl, with electric mixer, beat spread & brown sugar until light & fluffy, about 5 minutes. Gradually add flour & beat on low until blended. Spread mixture into prepared pan & press into even layer. With knife, score surface into 16 pie shaped wedges.
Bake 45 minutes or until lightly golden. On wire rack, cool 20 min.; remove from pan & cool completely. To serve, pour melted chocolate into small plastic storage bag. Snip corner & drizzle chocolate over shortbread. Cut into wedges.
1 cup (2 sticks) I Can't Believe its Not Butter Spread
3/4 cup firmly packed light brown sugar
2 cups all purpose flour
1/3 cup semisweet choc. chips, melted
Preheat over to 325. Grease 9" round cake pan;set aside.
In a large bowl, with electric mixer, beat spread & brown sugar until light & fluffy, about 5 minutes. Gradually add flour & beat on low until blended. Spread mixture into prepared pan & press into even layer. With knife, score surface into 16 pie shaped wedges.
Bake 45 minutes or until lightly golden. On wire rack, cool 20 min.; remove from pan & cool completely. To serve, pour melted chocolate into small plastic storage bag. Snip corner & drizzle chocolate over shortbread. Cut into wedges.