Dark Chocolate Shortbread Bars
| COURSE | PREP TIME | TIME BAKE | SERVES |
Dessert | 15 MIN | 30 MIN | 23 Bars or 16 Squares |
INGREDIENTS
2oz bittersweet or semi-sweet chocolate, coarsely chopped
3/4 cup Longo’s Essentials Country Churned Unsalted Butter, softened
1/3 cup granulated sugar
2 tsp vanilla
1 1/2 cups Longo's Organic All Purpose Flour
1/4 tsp salt
1/2 cup chopped bittersweet or semi-sweet chocolate chips
1/2 cup finely chopped Longo’s Pecans
1/3 cup chocolate sprinkles
DIRECTIONS
- Line an 8-inch square metal cake pan with Longo’s Parchment Paper.
- Place chocolate in heatproof bowl set over hot, not boiling, water to melt. Let cool.
- Beat butter until light and fluffy; beat in melted chocolate and sugar. Scrape down the sides of the bowl; beat in vanilla. In separate bowl, stir together flour, salt, chocolate chips and pecans. With a wooden spoon, stir flour mixture into butter mixture until thoroughly blended.
- Press into prepared pan in an even layer; smooth the surface with an offset spatula or the back of a spoon. Cover the surface evenly with chocolate sprinkles; press in gently.
- Bake in preheated 325°F oven 30 to 35 minutes or until fragrant and coming away from the sides of the pan. Let cool on a rack for about 30 minutes or until still warm, but not hot to the touch. Holding the parchment paper, lift onto cutting board. Pressing a sharp knife down cleanly, without sawing, cut into squares or bars.
Ingredients
Hershey Pure Semi Sweet Chocolate Chipits$3.99 / 300g
Longos Country Churned Butter Unsalted$4.49 / 454g
Redpath Granulated White Sugar$1.99 / 2 kg
Nielsen Massey Madagascar Bourbon Pure Vanilla Extract$29.99 / 118mL
Baker's 100% Pure Semi-Sweet Chocolate Baking Bar$5.69 / 225g
Cake Mate Chocolate Sprinkles$3.49 / 113g
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