Instructions: Top this shortbread base with your favorite dried or glace fruits, nuts, flavored chips or coconut, making each half different. Glaze one half of the bars and leave the other plain, or cut one side into squares and the other into bars - your guests will think you made two pans of bars rather than just one!

Heat oven to 350 degrees F. In large bowl; beat sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour; mix well. Spread dough into ungreased 15x10x1-inch baking pan. Sprinkle half of dough with fruit cake mix and other half with chocolate chips and pecans; press lightly into dough.

Bake at 350 degrees F. for 25 to 30 minutes or until edges are lightly browned. Cool completely.

In small bowl, combine powdered sugar and enough milk for desired drizzling consistency; blend until smooth. Drizzle over cooled bars. Let stand until set; cut into bars.

Makes 48 bars.

HIGH ALTITUDE - Above 3500 Feet: Increase flour to 2 1/4 cups. Bake as directed.

Amount

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