Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup (1 stick) butter, softened
- 1/2 cup Packed light brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 3/4 cup All-purpose flour
- 2 cups (11.5-oz pkg) Hershey's Milk Chocolate Chips, divided
- 3/4 cup Chopped pecans, divided
- =
Directions
Heat oven to 350°F. Grease 8-or 9-inch square baking pan.
Beat butter, brown sugar, egg and vanilla in medium bowl until fluffy; stir in flour.
Stir in 1 cup milk chocolate chips and 1/2 cup pecans.
Spread batter evenly into prepared pan.
Bake 25 to 30 minutes or until lightly browned.
Remove from oven.
Immediately sprinkle remaining 1 cup chips over surface.
Let stand 5 to 10 minutes or until chips soften; spread evenly.
Immediately sprinkle remaining 1/4 cup pecans over top; press gently onto chocolate.
Cool completely in pan on wire rack.
Cut into squares.
About 16 squares.