Recipes
Dark Chocolate Shortbread Bars
Prep time:15 min
Total time:45 min
Serves 16 squares or 24 bars
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
- •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
For a big batch, double the ingredients and bake for an additional 10 minutes.
Espresso Dark Chocolate Shortbread Bars Variation: Dissolve 1 tsp instant espresso coffee in the vanilla. Omit pecans and substitute 1 tbsp freshly ground dark roast coffee beans.
Nutritional Information
Per serving (1 bar): 230 calories
- Protein 2g
- Fibre 3g
- Fat 17g
- Sugar 10g
- Carbs 21g
- Sodium 35mg
