Wednesday, June 13, 2012
Shortbread Candy Bars
Shortbread Candy Bars:
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1 cup semi sweet chocolate chips, chopped
1/2 cup butterscotch chips, chopped
1/2 cup toffee bits
Preheat oven to 350 degrees and place oven rack in the center of the oven. Line the bottom and sides of an 8x8 square baking pan with aluminum foil.
In a bowl whisk the flour with the salt. In a bowl beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture and mix until everything has just come together.
Spread the mixture evenly on the bottom of the prepared pan and bake for about 20 minutes or until the shortbread is golden brown. Remove from oven and scatter the chocolate and butterscotch chips over the hot shortbread. Return the shortbread to the oven for a couple of minutes (until the chocolate softens). Take a knife or small spatula and spread the chocolate chips out. Sprinkle the toffee bits over the chocolate and place the pan on a rack to cool.
Once the chocolate has set remove from the pan and cut into 16 squares.