Indulge in the rich, buttery goodness of these Shortbread & Chocolate Cookie Bars that are sure to become a favorite in your holiday baking repertoire! With a perfectly crumbly shortbread base topped with a luscious layer of melted chocolate, these bars are a delightful combination of textures and flavors.
They’re easy to make, visually appealing, and perfect for sharing at holiday gatherings, cookie exchanges, or simply enjoying with a cup of tea or coffee.
Why You’ll Love These Cookie Bars
- Irresistible Combination: The buttery shortbread paired with rich melted chocolate creates a decadent treat that’s hard to resist.
- Simple to Prepare: This recipe requires minimal ingredients and can be made quickly, making it perfect for both novice bakers and seasoned pros.
- Great for Gifting: Cut these bars into neat squares and package them in a decorative box for a thoughtful homemade gift that’s sure to delight.
Helpful Tips
- Add a Twist: For an extra flavor boost, consider adding chopped nuts, toffee bits, or a sprinkle of sea salt on top of the chocolate before it sets.
- Make Ahead: These cookie bars can be made in advance and stored, making them a great option for holiday baking or special occasions.
- Perfect for Gifting: Wrap the bars in cellophane or place them in a decorative tin for a lovely homemade gift that friends and family will appreciate.
Shortbread & Chocolate Cookie Bars
Indulge in the rich, buttery goodness of these Shortbread & Chocolate Cookie Bars that are sure to become a favorite in your holiday baking repertoire.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate melting wafers
- 1 cup walnuts chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Transfer the shortbread dough into the prepared baking sheet. Use your hands or a spatula to press it evenly into the bottom of the pan, smoothing it out into an even layer.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let it cool in the pan for about 10 minutes.
- While the shortbread is cooling, melt the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until completely melted and smooth.
- Once the shortbread has cooled slightly, pour the melted chocolate over the top, spreading it evenly with a spatula to cover the entire surface. Top with walnuts, or the toppings of your choice.
- Allow the chocolate topping to set at room temperature for about 30 minutes. For quicker results, you can place it in the refrigerator for about 15-20 minutes.
- Once the chocolate has fully set, lift the shortbread and chocolate out of the pan using the parchment paper overhang. Place it on a cutting board and cut into squares or bars.
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.