Apparently this Chocolate Bar Shortbread Cookies tastes like heaven.
In fact, that is what it was called this weekend. Heaven that is.
My good friend Sophie is getting ready to welcome a beautiful bundle of joy into this world in about 6 weeks. When she invited me to her baby shower she absolutely insisted that I make Chocolate Bar Shortbread that she loves so much. In her words, its her “favorite dessert”. I made these for her housewarming party she had a few years back. She has been hooked ever since. After tasting them, who can blame her?! They are wonderful and just “stupid good”. Side note: Doesn’t that picture look “sexy”? Okay back to the subject at hand.
This is probably the easiest recipe that I have on this website to date. That is hard to say because everything on my blog, in my opinion, is easy. I guess this would be easier. If you love shortbread like I do then these cookies are right up your alley. What makes them so good is that they are buttery and soft with a subtle crisp around the edges. I mean they are simply divine. You can use Troberlone chocolate bars or Symphony Chocolate and Toffee bars can be a good stand in as well. In fact, I think just about any chocolate bar that will melt and spread evenly will just about work. I hope you enjoy them as much Sophie and her guests did.
Recipe adapted from “A Passion for Baking ” by Marcy Goldman
Chocolate Bar Shortbread
- 1 c. unsalted butter, room temperature
- 2/3 c. sugar
- 2 1/4 c. flour
- pinch of salt
- 4– 3.25 oz. Toberlone chocolate bars or 4–4.25 oz Symphony Chocolate Toffee Bars, chopped
- Preheat oven to 325 Degrees: Line a 9X13 rectangular square sheet or pan with parchment paper and grease with butter.
- In a mixer bowl, cream butter and sugar until well blended. Add flour and salt and mix to make stiff dough that may not hold together. It may still look very crumbly but that is okay.
- Pat the dough in your prepared square sheet or pan to spread across the entire pan. Try to make the dough as even as possible. Bake until lightly golden 20-25 minutes. Sprinkled the chopped chocolate onto the shortbread and let stand for about 5 to 10 minutes so the chocolate completely melts.
- Spread the chocolate around trying to reach every inch of the shortbread. Cut the shortbread into squares and then place in the fridge until the chocolate sets.
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