Chunky Chocolate Shortbread

• 1 cup (250 mL) butter, softened
• 1/2 cup (125 mL) superfine granulated sugar
• 1 3/4 cups (425 mL) all purpose flour
• 1/4 cup (50 mL) cornstarch
• 4 squares (1 oz/28 g each) bittersweet chocolate, coarsely chopped
• 2/3 cup (150 mL) coarsely chopped pecans, toasted
• 13- by 9-inch (3 L) cake pan, ungreased

1. Preheat oven to 350F (180C).
2. In a bowl, beat butter and sugar until light and creamy.
3. Combine flour and cornstarch.
4. Stir into butter mixture, mixing well.
5. Stir in chocolate and pecans.
6. Press evenly into pan.
7. Bake in preheated oven until lightly browned around eges, 30 to 35 minutes.
8. Let cool completely in pan on rack.
9. Cut into bars or squares.

butter, sugar, flour, cornstarch, bittersweet chocolate, pecans, cake pan

Taken from www.cookstr.com/recipes/chunky-chocolate-shortbread (may not work)