Candy Bar Shortbread

While searching for something to take to my Aunt Sara’s birthday party I saw this recipe in my favorite cookbook A Passion for Baking by Marcy Goldman.  I usually don’t like to take a dish that I’ve never tried before to a party.  From my experience, with everything I’ve tried in this cookbook, I knew it would be great.  It did not disappoint and it may just be the easiest thing I’ve ever cooked.  This will be on my Christmas baking list this year.


Candy Bar Shortbread
  • 1 c. unsalted butter, softened
  • ⅔ c. sugar
  • 2¼ c. all-purpose flour
  • pinch salt
  • 4 (3.52 oz.) Toblerone chocolate bars, coarsely chopped
  1. Preheat oven to 325 degrees. Stack two baking sheets together and line top sheet with parchment paper.
  2. Cream butter and sugar in a mixer until blended. Add flour and salt and mix to make a stiff dough that does not quite hold together.
  3. Pat dough into a 13 x 9-inch pan lined with parchment paper and set on prepared baking sheets. Bake until lightly golden, 25 to 40 minutes. Sprinkle chopped chocolate on hot uncut shortbread.
  4. Let set about 5 minutes and smear chocolate around. Cut into small squares and remove cookies to fridge or freezer to set up.
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