Shortbread Bars

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Rating:

(5 votes) 4 5

These are no ordinary shortbread cookies – layered with melted sugar and chocolate, they are to die for.

Ingredients

  • Shortbread:
  • 1 C. unsalted butter
  • 3/4 C. granulated sugar
  • 2 C. all-purpose flour
  • 1/3 C. cornstarch
  • Filling:
  • 1/2 C. unsalted butter
  • 1 Tbs. firmly packed light brown sugar
  • 7 oz. sweetened condensed milk
  • Topping:
  • 3-4 1.6 oz. premium chocolate candy bars or 1 to 2 5 oz. bars

Directions

Shortbread: Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together. Add the flour and cornstarch to the mixture and knead for a few minutes by hand. Spread the batter in the prepared (greased) 8-inch square pan and press down firmly with a spatula or the palm of your hand. Bake for 1 hour, or until the shortbread is a golden brown. Let the shortbread cool in the pan on a wire rack while you make the filling.

Filling: In a medium saucepan, heat the butter, brown sugar and sweetened condensed milk over low heat until the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in color. Remove from the heat and let cool slightly. Spread the filling over the cooled shortbread.

Topping: Melt the chocolate bars in a microwave on high for 20 seconds. Stir, and heat for additional 10-second increments until fully melted. Spread the melted chocolate over the cooled filling. Let the assembled shortbread cool in the pan for 20 minutes. Cut into 2-inch bars.

Note: To add even more chocolate flair to this shortbread bar, add 1 C. semisweet mini morsels to the batter before baking.

Yield: 30 servings

 

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