Candy Bar Shortbread

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 5
• Yields: 2 dozen
• Serves: 24-36

ingredients

• 1 cup unsalted butter, softened
• 2⁄3 cup sugar
• 2 1⁄4 cups all-purpose flour
• 1 pinch salt
• 3 (3 5/8 ounce) Toblerone chocolate bars, coarsely chopped

directions

1. Preheat oven to 325 degrees.
2. Stack 2 baking sheets together and line top sheet with parchment paper.
3. In a mixer bowl, cream butter and sugar until blended.
4. Add flour and salt and mix to make a stiff dough that does not quite hold together.
5. 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").
6. Bake until lightly golden, 25 to 40 minutes.
7. Sprinkle chocolate on hot, uncut shortbread.
8. Let set about 5 minutes and smear chocolate around.
9. Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.

Reviews

[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!