DARK CHOCOLATE SHORTBREAD BARS
RECIPE TYPE
Desserts and Baked Goods, Holiday
SERVES
16 squares or 24 bars
Prep time: 15 min
Total time: 45 min
Ingredients
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
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. (Make-ahead - Store at room temperature, layered with waxed paper in airtight containers, for up to 5 days or freeze in airtight containers enclosed in freezer bags for up to 2 weeks.)
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 2g | Fibre 3g |
Fat 17g | Sugar 10g |
Carbs 21g | Sodium 35mg |
