Candy Bar Shortbread

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: 1 hr
• Serves: 24-36
• Yields: 2-3 dozen

Ingredients

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