Buttery, non-traditional shortbread with a cake-like texture
Servings: 16
Author: Denise
Ingredients
Ingredients
1cup2 sticks unsalted butter, room temperature
3/4cuppacked light-brown sugar
1 ¼tspcoarse salt
2cupsall-purpose flour(spooned and leveled)
1cupsemisweet chocolate chips (
2cupsassorted chocolate candies or roughly chopped candy bars or pieces
Instructions
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.