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CHOCOLATE SHORTBREAD BARS **

Shortbread
12 Tbs. butter, at room temperature, cut into small pieces
1 1/2 cups flour
1/2 cup powdered sugar
1/4 tsp. salt

Topping
8 oz. Dulce de LecheUSE NEWTELLA
4 oz. Mexican Chocolate
1/4 cup heavy cream
4 oz. Toffee Chips

With fork, mix butter, flour, sugar and salt until everything is well incorporated.

Knead mixture until smooth.

Press firmly into bottom of greased shortbread pan and cook at 350° for 18-20 minutes and the edges are golden brown. 9X13 SHEET PAN

Remove from oven and let cool completely.

Once shortbread is completely cooled, spread the Dulce de Leche evenly over top.

In double boiler, melt chocolate and add enough cream to make a thick but smooth sauce. Remove from heat.

Pour over the Dulce de Leche and let cool for 10 minutes.

Sprinkle toffee bits over top and let cool completely in refrigerator.

Cut into squares and serve

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https://recipes.connorbowen.com/recipe/chocolate-shortbread-bars/