Recipe by Kat's Mom
From the sales literature for the cookbook called "A Passion For Baking" by Marcy Goldman. I like that these have no cornstarch in them like some other recipes. These sound delicious and I am sure you could use your favorite chocolate bar. I am stashing this on Zaar to try with Reeses Cups. It is making me hungry just thinking about them! Just might have to break down and buy this cookbook.
Top Review by Sherrybeth
Oh my gosh!!! This is out of this world good!! The denseness and texture of the shortbread along with the chocolate made a FAVORITE treat for our Superbowl gathering last night. I put the tray out, went down the hall and when I came back over 1/2 of the shortbread was gone! I baked it on a single (heavy weight) baking sheet lined with parchment and lightly sprayed with Baker's Joy just to make sure it didn't stick. I formed in into a 12 X 10 rectangle and when removed from the oven, I used 1 1/2 of the Toblerone bars instead of 3 just because my shortbread was smaller. EXCELLENT RECIPE KM!! I can just imagine how good it will be with other types of candy bars too!!! Thanks for posting!
- 236.59 ml unsalted butter, softened
- 158.51 ml sugar
- 532.32 ml all-purpose flour
- 0.25 ml salt
- 3 (308.44 g) Toblerone chocolate bars, coarsely chopped
Directions See How It's Made
- Preheat oven to 325 degrees.
- Stack 2 baking sheets together and line top sheet with parchment paper.
- In a mixer bowl, cream butter and sugar until blended.
- Add flour and salt and mix to make a stiff dough that does not quite hold together.
- Pat dough into a 13"x9" pan that is lined with parchment and set pan on prepared baking sheet OR pat dough in a rectangle (about 14" by 10").
- Bake until lightly golden, 25 to 40 minutes.
- Sprinkle chocolate on hot, uncut shortbread.
- Let set about 5 minutes and smear chocolate around.
- Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.