Baked up a quick little something to add more smiles at work on a Friday!
Chocolate Chip Shortbread Base:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup chocolate chips (bittersweet, semisweet or milk chocolate)
1 cup chocolate chips (bittersweet, semisweet, or milk chocolate)
3/4 cup toffee bits
1/2 cup chopped pecans
1/2 cup shredded coconut
Preheat the oven to 375°. In medium bowl, whisk together flour, salt, and cinnamon. Set aside. With electric mixer, cream butter, sugar, and brown sugar. Mix in vanilla. Mix in flour mixture until almost incorporated. Add the 1/2 cup chocolate chips and mix until dry ingredients are incorporated, do not over-mix.
Line 9″x 13″ baking pan with foil and spray with non-stick spray. Press shortbread mixture into prepared pan. Bake for 18-20 minutes, or until crust is bubbling. Remove from oven and sprinkle the 1 cup of chocolate chips over hot bars. Cover pan with foil and let sit 5 minutes to let chocolate melt. Spread melted chocolate chips over crust. Sprinkle toffee bits, chopped pecans, and coconut over chocolate and press down gently with your fingers.
Let bars cool to room temperature before cutting. Can be refrigerated to speed up the cooling. Use edge of foil to lift the bars out of pan and cut into bars. Original recipe from Mel’s Kitchen Cafe
Two Years Ago: Chocolate Mint Marshmallow Brownies
If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.