Milk Chocolate Millionaire's Shortbread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper.

   Tip: For easy removal, make sure to grease the pan with butter or cooking spray.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

4. 4

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: If using the microwave, be careful not to overheat the chocolate.

5. 5

   Add the melted chocolate to the wet ingredients and mix until combined.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

6. 6

   Pour the dry ingredients into the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix the dough.

7. 7

   Transfer the dough to the prepared baking pan and smooth the top.

   Tip: Make sure to press the dough evenly into the pan.

8. 8

   Sprinkle the chopped pecans over the top of the dough.

   Tip: You can adjust the amount of pecans to your liking.

9. 9

   Bake for 30-35 minutes or until the edges are lightly golden.

   Tip: Make sure to rotate the pan halfway through baking to ensure even cooking.

10. 10

    Remove from the oven and let cool completely in the pan.

    Tip: Make sure to let the shortbread set before cutting into it.

11. 11

    Once cooled, cut into bars and sprinkle with flaky sea salt if desired.

    Tip: This adds a touch of elegance to the dish.