Ingredients
1 c granulated sugar
1 lb room temperature butter
4 c all-purpose flour
1 pkg semi-sweet chocolate chips (12 oz)
5 oz toffee bits
5 oz chopped pecans
Directions
1. Preheat oven to 250 degrees F. Cream together sugar and butter.
2. Add flour in parts.
3. Make sure the flour is well blended before adding more.
4. Spread onto ungreased jelly roll pan (12″x17″) and smooth with rolling pin (1/4″ thickness).
5. Bake at 250 degrees for 1 1/2 to 1 3/4 hours. If using a 9″x12″ jelly roll pan (1/2″ thickness), bake for 2 to 2 1/2 hours.
6. Soften chocolate chips in the microwave. Pour over hot shortbread immediately after taking it out of the oven.
7. Spread with a frosting spatula.
8. Immediately sprinkle toffee bits over the chocolate.
9. Then sprinkle chopped pecans.
10. Cut into bars or squares using a sharp knife and let cool. Make sure they are not touching while the chocolate hardens. Do not refrigerate.