Shortbread Candy Bars

Halloween Candy Shortbread Bars
This is a belated Halloween post.  It was a great way to use up leftover chocolate candy from the kids’ Halloween haul.  This may have been one of the sweetest and most decadent desserts I have ever made.  The secret was to make each serving SMALL- otherwise, it truly was too much of a good thing.  This recipe is from Everyday Food.
Yield: Makes 16 bars
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 1 1/4 teaspoons 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 (12 ounces)
  1. Preheat oven to 350 degrees. In a large bowl, 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 an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
  2. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

3 responses to “Shortbread Candy Bars

  1. carefreeblonde

    Sounds delicious, I should try that for myself!

  2. edenfre

    This looks amazing! To bad there’s usually never any candy leftovers in my house… 😦

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