Chocolate Shortbread

1 ¼ cups flour
½ cup powdered sugar
2/3 cup butter, softened
½ tsp vanilla
2 cups (12-oz) semisweet chocolate chips, divided

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended.
Stir in 1 cup chocolate chips.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake at 325° for 20 minutes or until lightly browned.  Sprinkle remaining 1 cup chocolate chips over top, and spread to cover.  Cut shortbread into 25 squares.  Let cool 30 minutes in pan before removing.

This recipe and be doubled.  Put into a jelly roll pan.