Candy Bar Shortbread Recipes

SHORTBREAD CANDY BARS

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
• Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

CANDY CANE SHORTBREAD BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.

CANDY BAR SHORTBREAD

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, about 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Line an 8-inch square baking dish with foil and spray with non-stick cooking spray. Press dough evenly into baking dish. Bake until golden brown and firm, 30 to 35 minutes.
• Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Gently press in. Let cool on a wire rack for 30 minutes. Refrigerate briefly to set chocolate. Remove foil/shortbread from baking dish, then cut into 16 bars.

CANDY BAR SHORTBREAD

Steps:

• Preheat oven to 325 degrees.
• Stack 2 baking sheets together and line top sheet with parchment paper.
• In a mixer bowl, cream butter and sugar until blended.
• Add flour and salt and mix to make a stiff dough that does not quite hold together.
• Pat dough into a 13"x9" pan that is lined with parchment and set pan on prepared baking sheet OR pat dough in a rectangle (about 14" by 10").
• Bake until lightly golden, 25 to 40 minutes.
• Sprinkle chocolate on hot, uncut shortbread.
• Let set about 5 minutes and smear chocolate around.
• Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.

SHORTBREAD SUGAR COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
• Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.