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    You are in: Home / Recipes / Butterscotch Pecan Shortbread Recipe
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    Butterscotch Pecan Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Ceezie's Note:

    This is best made the day ahead. I like to make it later in the evening and enjoy the next day.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/3 cups flour
    • 1/2 cup sugar
    • 1/4 teaspoon salt
    • 1 cup butter, softened and cut into slices
    • 2 cups butterscotch chips
    • 1 cup toasted pecans, finely chopped

    Directions:

    1. 1
      Preheat oven to 325°F and spray a 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, sugar and salt in the bowl of an electric mixer over low speed.
    2. 2
      2. Add butter and mix until combined (mixture will be crumbly). Stir in chips and pecans and press firmly into prepared pan.
    3. 3
      3. Bake for 35 minutes or until lightly browned. Let cool for 15 minutes, then cut into 16 squares while still warm. Allow to cool completely before removing from pan.

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    Nutritional Facts for Butterscotch Pecan Shortbread

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 471.8
     
    Calories from Fat 273
    57%
    Total Fat 30.3 g
    46%
    Saturated Fat 17.1 g
    85%
    Cholesterol 40.6 mg
    13%
    Sodium 209.3 mg
    8%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 1.5 g
    6%
    Sugars 27.7 g
    111%
    Protein 4.1 g
    8%

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