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.