Buttery, non-traditional shortbread with a cake-like texture
1 cup (2 sticks) unsalted butter, room temperature
¾ cup packed light-brown sugar
1 ¼ tsp coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips (
2 cups assorted chocolate candies or roughly chopped candy bars or pieces
Preheat oven to 350 degrees. Line an 8-inch baking pan with non-stick aluminum foil.
Using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly).
Press dough evenly into prepared baking pan. Bake until golden brown and firm, 30 to 35 minutes. Remove from oven a set on cooling rack.
While shortbread cools, melt chocolate in double-boiler. Once melted completely to a creamy and smooth texture, pour over shortbread. With a spatula, spread chocolate evenly over shortbread. Scatter candy pieces over top.
Refrigerate briefly to set chocolate, about 30 minutes.
Cut into 16 bars.
Recipe by 5 Minutes for Mom at http://www.5minutesformom.com/67122/shortbread-candy-bars/