Brown Sugar Shortbread Wedges Dipped in Chocolate & Walnuts

Ingredients:

• 8 Ounces (Plus 1 Tablespoon) Unsalted Butter At Room Temperature
• 1 Cup Packed Brown Sugar
• 2 Cups All-purpose Flour
• 1/8 Teaspoon Salt

To Finish:

• 1 Cup Chocolate Chips
• 1/2 Cup Finely Chopped Walnuts

Directions:
Preheat oven to 325 degree F.
Lightly grease a 9 inch fluted tart or spring-form pan with the tablespoon of butter.
In a bowl, beat the butter and sugar until light and fluffy.
Add the flour and salt and mix just until combined.
Using your fingertips, press the dough evenly over the bottom of the pan.
Use a sharp knife to cut the dough into 12 equal wedges.
Use a fork to pierce the dough all over.
Bake until set and lightly browned, about 30 to 35 minutes.
Cool, release the sides of the pan, and use a sharp knife to cut along the marked lines you made before baking.
Melt the chocolate, and dip the scalloped bottom of each wedge into the chocolate then place on a sheet of parchment paper to set.
Sprinkle the chocolate with the chopped walnuts, then let set for 2 to 3 hours.
Store in an airtight container for up to three days.