Preheat oven to 350 degrees. Mix shortbread ingredients in order. Pat into greased cookie sheet and bake for 20 minutes or until browned on top. Remove from oven and pour semi-sweet chocolate chips over hot shortbread. When chips begin to melt spread evenly over shortbread. Top with chopped walnuts and pat down. Cool slightly and cut into bars. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (2222g)|
|Recipe Makes: 1|
|Calories from Fat: 5173 (50%)|
|Amt Per Serving||% DV|
|Total Fat 574.8g||766 %|
|Saturated Fat 338.7g||1694 %|
|Monounsaturated Fat 172g|
|Polyunsanturated Fat 29.6g|
|Cholesterol 4332.6mg||1333 %|
|Sodium 2918.8mg||101 %|
|Potassium 2650.3mg||70 %|
|Total Carbohydrate 1325.3g||390 %|
|Dietary Fiber 26.4g||106 %|
|Sugars, other 1298.8g|
|Protein 66.3g||95 %|
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Calories per serving: 10282
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