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Dark Chocolate Shortbread Bars

15 MIN
 30 MIN
23 Bars or 16  Squares



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 




  1. Line an 8-inch square metal cake pan with Longo’s Parchment Paper.

  2. Place chocolate in heatproof bowl set over hot, not boiling, water to melt. Let cool.

  3. 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.

  4. 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.

  5. 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.