The recipe for these chocolate-filled shortbread bars comes from our Auntie Sherry. We used to eat them every year when we traveled to her house in Cleveland for Thanksgiving, but the past few years we've spent Thanksgiving at home and have been deprived of this delicious dessert.
Luckily for us, our mom copied down the recipe at one point, so we pulled out the old recipe box and dug around until we found the notecard with the handwritten recipe. While Maddie made them for our Christmas brunch, they are the perfect sweet treat for any time of year.
The outside is a buttery, flaky shortbread, with a layer of chocolate bars sandwiched in between. The chocolate doesn't really melt, it just gets super soft and contrasts nicely with the salty, slightly crisp shortbread. What's not to love?
Auntie Sherry's Chocolate Bar Bars
Makes about 30 bars
- 1 cup unsalted butter, softened slightly
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla
- 1/2 tsp salt
- 2 1/2 cups flour
- 7 regular sized milk chocolate hershey bars
Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking dish.
Cream together the butter and the sugar in the bowl of a stand mixture until fluffy. Add the egg and vanilla and beat well. Slowly add the the flour and salt and beat until dough comes together.
Press 1/2 the dough into the pan- the layer will be quite thin. Place the chocolate bars on top- you will need just over six bars to cover the shortbread completely. Pat the remaining dough over the bars.
Bake at 350 degrees for 25-30 minutes, or until the edges are brown and the top remains light. Cut into bars while still warm.
- grace and maddie