Shortbread Chocolate Squares

D&D_1148

Spiffy Shortbread bars with chocolate and pecans

You know I have to do a chocolate thing now and again. And this sort of sounded like a bit of riff on a blondie with some toppings. It is obvious, at least to me to try it, but I’m not sure about its original name. But what the hell is in a name after all?

1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
8 ozs semi-sweet chocolate chips (1 1/2 cups) Ghirardelli is always preferred.
1 cups chopped pecans, toasted – Local Renfroe’s pecans are always best.

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan in parchment and spray with cooking spray – just in case. Thank you William-Sonoma.

In a large bowl, beat together butter and sugar until light. Beat in egg yolk, vanilla, and salt. Gradually mix in flour until just mixed. The dough will be stiff. Press the dough into the bottom of the pan.

Bake in the center of the oven for 20 minutes, rotating the pan halfway through – this is required – I do it whether it is called for or not – kind of OCD that way. But I don’t think that’s a bad thing at all.

Remove pan from the oven and sprinkle chocolate chips over the crust. Return pan to the oven for a minute or two. Remove and using an offset spatula spread the chocolate over the surface. Sprinkle the nuts across evenly.

Let cool completely on a wire rack. Cut into small squares – very small because they are rich. And excellent.

Source: Epicurious, but adapted.

Notes: these were called toffee squares, but to my mind really don’t taste much like toffee. Even though there is a cup of brown sugar in the crust. They are kind of a shortbread crust with chocolate and nuts on top. There is nothing wrong with that, by the way.

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