Get ready to transform your ordinary baking routine into a spectacular chocolate experience! These Festive Chocolate Shortbread Bars are not just a dessert – they're a celebration of rich, buttery flavors and stunning visual appeal. Imagine a crumbly chocolate base topped with melted chocolate and vibrant sprinkles that will make your taste buds dance and your guests swoon. Whether you're hosting a holiday party, looking for a show-stopping treat, or simply craving something indulgent, these shortbread bars are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: British
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup festive sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer. Beat for 2-3 minutes until the mixture becomes light and fluffy.
- Add vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be slightly crumbly but should hold together when pressed.
- Press the dough evenly into the prepared baking pan, using the back of a spoon or spatula to create a smooth, compact layer.
- Bake in the preheated oven for 22-25 minutes, or until the edges look slightly dry and the center is set but still soft.
- Remove from the oven and immediately sprinkle chocolate chips evenly over the hot shortbread.
- Let the chocolate chips sit for 2-3 minutes to melt, then use an offset spatula to spread the melted chocolate in an even layer.
- Quickly sprinkle festive sprinkles over the melted chocolate while it's still warm.
- Allow the shortbread to cool completely in the pan for about 1 hour, or refrigerate for 30 minutes to set the chocolate faster.
- Using the parchment paper overhang, lift the shortbread out of the pan and transfer to a cutting board.
- Cut into 16 equal bars using a sharp knife, wiping the blade clean between cuts for neat edges.
- Store the chocolate shortbread bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Tips
- Ensure your butter is truly softened but not melted for the perfect texture.
- Sifting dry ingredients prevents lumps and creates a smoother dough.
- Use an offset spatula for perfectly even chocolate spreading.
- For clean cuts, use a sharp knife and wipe it between slices.
- Allow bars to cool completely to achieve the ideal texture and set chocolate.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Experiment with different sprinkle colors to match various holidays or occasions.
- Store in an airtight container to maintain freshness and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 2g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 35mg
