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Candy Bar Shortbread

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“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
SERVES:
24-36
YIELD:
2-3 dozen
UNITS:
US

Ingredients Nutrition

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.

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