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Leftovers

Remember yesterday when I mentioned that the recipe for the Chocolate Bourbon Pecan tarts makes enough for Chocolate Bourbon Pecan Shortbread? You could have easily halved the recipe and made just enough filling for tarts, but why would you want to do that?

The tarts are delicious and cutesie, but this shortbread is just to die for. It is incredibly easy, always a crowd pleaser, and practically melts in your mouth. It must have something to do with all the butter in the crust.  Worth every calorie friends. Every calorie.

Serve it at a bridesmaid brunch, a wedding shower, or just your next tea party with girlfriends.  Just because we’re all grown up doesn’t mean we have to give up tea parties. And now I have real guests to invite instead of my stuffed bear Willy, Suzie the baby, and Babydoll to occupy the empty seats.  I was an only child. People to invite to my childhood tea parties were limited.

Not to say the toys didn’t make perfect guests. They never overate and always let me do all the talking. Just how I like it.

Ok, enough rambling, here’s the recipe.

Chocolate Bourbon Pecan Shortbread

Use filling from Chocolate Bourbon Pecan Tarts

Crust

1 cup flour
1/3 cup brown sugar
1/2 tsp salt
6 tbsp ice cold butter

Preheat oven to 350 degrees.

In a food processor, add in flour, brown sugar, salt, and butter. Pulse until crumbs form.  Press crumb mixture into the bottom of an 8×8 greased pyrex.  Bake crust for about 20 minutes until it is a light golden brown.  Remove crust from oven.

While crust is baking, prepare the chocolate bourbon pecan filling.  Pour filling over top of crust and bake for about 25 minutes.

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