Title: Chocolate pecan shortbread
 Categories: C, O, O, K, I
      Yield: 12 Servings
 
      1 c  Butter or margarine
    1/4 c  Granulated sugar
    1/4 c  Firmly packed light brown
           -sugar
    1/2 ts Vanilla extract
      2 c  All-purpose flour
    1/2 c  Coarsely chopped pecans
     12 oz "M&M's"Semi-Sweet Chocolate
           -Mini Baking; divided Bits
           Chocolate Glaze; (recipe
           -follows)
      1 tb Milk; up to 2
 
  Preheat oven to 375øF.(350øF for glass pan) Cream butter and sugars
  until light and fluffy; blend in vanilla. Add flour and mix only
  until blended; dough will be stiff. Stir in pecans and 1 cup "M&M's"r
  Semi-Sweet Chocolate Mini Baking Bits. Press dough into 13 x 9-inch
  pan. Sprinkle top with 1/3 cup baking bits; press lightly into dough.
  Bake 18 to 20 minutes or until light golden brown. Cool completely.
  Drizzle with CHOCOLATE GLAZE. Cut into bars. Store in tightly covered
  container. -CHOCOLATE GLAZE- Place remaining "M&M's"r Semi-Sweet
  Chocolate Mini Baking Bits in a microwave proof container; add 1
  tablespoon milk. Heat 1 minute on HIGH; stir until chocolate is
  completely melted and mixture is smooth; blend in additional milk, 1
  teaspoonful at a time, to reach desired consistency. Pour mixture
  into a zipper-type plastic sandwich bag; close bag tightly, removing
  all air. Snip a tiny piece off one corner of the bag (not more than
  1/8 inch). Holding top of bag tightly, drizzle glaze in desired
  pattern.
  
  MAKES ABOUT 24 BARS.