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.
Recipe by Not Just Sunday Dinner at