When pressed for time, would you rather make a recipe you know by heart or one hiding in a cookbook or messy recipe file? If you’re like me, you go with what you know.
Good news! You won’t need a recipe long for these incredible bars. It’s easy to memorize.
Just remember 1/4. The “1” stands for 1 cup of flour. The “4” stands for the 4 ingredients in the shortbread base. Put them together and you have 1/4 which indicates the amount needed for each ingredient: 1/4 cup powdered sugar, 1/4 cup butter, and 1/4 teaspoon salt. I generally eyeball the chocolate chips so no need to memorize that measurement.
The possibilities for toppings are numerous. Bars in the top photo are covered with semi-sweet chocolate chips and pecans. My oldest son went crazy for them. My husband like the bars pictured below featuring half chocolate chips and half white chocolate chips. Next, I may try peanut butter chips marbled with chocolate chips. And how about melted chocolate chips topped with toasted almonds? Yum!
The best news about these chocolate-covered shortbread cookies is the calorie count. Based on 16 squares, each square costs you only 89 calories (96 with nuts). Perfect for satisfying an after-dinner sweet tooth without blowing your calorie budget.
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup melted butter
- ½ cup semi-sweet chocolate chips or flavor of your choice
- ⅛ cup chopped nuts (optional)
- Make a parchment paper or foil sling for 8-inch pan. This is essential if you are to have any hope of getting the bars out of the pan without crumbling. Preheat oven to 350 degrees F.
- Stir flour, sugar and salt together in small bowl. Pour in melted butter and stir. Use fingers to thoroughly mix butter with dry ingredients.
- Dump butter/flour mixture in to pan and pat down smooth. Bake in preheated oven for 20 minutes.
- Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base. Allow to sit until all chips are completely melted and soft.
- VERY carefully use a knife or back of a spoon to spread soft chips in an even layer. If desired, sprinkle chopped, toasted nuts over the top. Put in refrigerator until chocolate layer hardens. Remove cookies and sling from pan carefully. Slice into 16 pieces.
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