Recipe: Fudge Shortbread Bars (shortbread crust with chocolate filling)

FUDGE SHORTBREAD BARS
"Tender shortbread crust with a creamy chocolate filling."

FOR THE CRUST:
1 1/2 cups flour
1/2 cup Argo Corn Starch
1/2 cup powdered sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cut into pieces

FOR THE FUDGE FILLING:
1 cup semi-sweet chocolate chips, divided use
2 tablespoons butter
1/4 cup Mazola Corn Oil
3/4 cup brown sugar
1/2 cup granulated sugar
3 eggs
1/4 cup flour
1/8 teaspoon salt
1 teaspoon Spice Islands Pure Vanilla Extract
3/4 cup chopped pecans, optional

Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray.

TO PREPARE THE CRUST:
Combine 1 1/2 cups flour, corn starch, powdered sugar and 1/4 teaspoon salt in a large bowl. Add 3/4 cup 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.

TO PREPARE THE 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 1/4 cup flour, 1/8 teaspoon 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.

Makes 35 bars
Source: Mazola Oil, ACH Food Companies, Inc.