This is not the shortbread of purists (I have that recipe LOL), but it’s definitely one of my go-to recipes that is sure to delight.
A thin shortbread layer that is topped with chocolate and walnuts – what’s not to like? The shortbread is made with light brown sugar which gives it a melt-in-the mouth caramel overtone and complimented with chocolate and walnuts.
Preheat the oven to 350°F.
1 cup butter
1 cup light brown sugar, firmly packed
1 egg yolk
2 cups of all-purpose flour
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips *
2/3 cup finely chopped walnuts* (or pecans)
*Have chocolate chips and nuts ready before taking the shortbread out of the oven.
In an electric mixer, cream butter and sugar well. Add egg yolk, beat. Add in flour and vanilla and stir until well blended.
Spread dough into greased 15” x 10” x 1” jelly roll pan. (It will seem as if there isn’t enough shortbread dough, but persevere – there will be.)
Bake at 350°F for 15 to 20 minutes, until golden brown and slightly pulled away from the edge of the pan (My oven takes 16 mins).
Remove from oven and immediately sprinkle chips evenly on top of shortbread. Allow chocolate to soften – about 7 minutes – and using a palate knife, or similar, spread evenly across the surface of the shortbread. Immediately sprinkle with chopped walnuts, and press nuts lightly into chocolate, using the bottom of a glass.
Leave in pan and allow to cool completely, then cut into bars.
Next time, something on gardening. Happy Baking!
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