Hey guys! Since I’m so busy with 3 days to go until the wedding- my dear friend Krissy is kind enough to share a delicious treat with you. I met Krissy last fall at the Foodbuzz Festival and she’s become a dear blog friend ever since. And can you believe how kind she is to help when she herself is about to be a Mama? That’s a sweet girl. :)
Hello Baker Chick readers!
While Audra is off preparing for one of the best days of her life, I’m here to keep the mouthwatering desserts coming! Over on my blog, Krissy’s Creations, I create recipes – mainly desserts – that bring fun and joy into the kitchen. I’ve already had one opportunity to Guest Post for Audra and I’m so honored to be here again.
Today I am sharing you these delicious Chocolate Chip Cookie Dough Shortbread Bars. These bars start out with a buttery shortbread bottom layer. On top is homemade, raw, egg-less chocolate chip cookie dough. And then to finish it off, I slathered creamy, melted white chocolate on top. The result is a decadent treat that truly melts in your mouth.
What I love best about these bars is how versatile they are. You can substitute the chocolate chips in the cookie dough for any type of flavored chip your chip – like peanut butter, or butterscotch. You can also top the bars with any type of melted chocolate you like. Or you can really go wild and top them with gooey caramel. Enjoy these bars and hope to see you over at Krissy’s Creations!
Preheat the oven to 350 degrees F. Line 1 8x8 square baking dish with parchment paper, leaving some paper hanging over the sides. Set aside until needed.
To make the shortbread layer, beat together the butter and sugar in the bowl of a stand mixer until
smooth and creamy. Beat in the vanilla. Add the salt and flour and beat until all the ingredients are fully incorporated – The dough will be crumbly.
Press the dough into the prepared dish, creating an even packed layer. Using a small fork, poke holes into the top of the dough. Bake the shortbread until the edges start to turn a light golden brown, about 15-20 minutes. Remove the oven and allow to cool completely in the dish.
While the shortbread is cooling, make the chocolate chip cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar, and sugar until smooth. Mix in the heavy cream and vanilla. Add the flour and salt and beat until fully incorporated. Stir in the mini chocolate chips.
Using a spatula, spread the cookie dough over the cooled shortbread in an even layer. Place the pan in the refrigerator while you melt the white chocolate.
Place the white chocolate in a heatproof, microwavable bowl. Microwave the chocolate for 30 seconds and then stir. Microwave the chocolate for another 30 seconds and stir. Repeat until the chocolate is completely melted.
Pour the melted chocolate over the cookie dough layer and using a spatula, or the back of spoon, spread the chocolate to completely cover the cookie dough. Place the pan back into the refrigerator to firm/chill the layers, 30 minutes to 1 hour.
Once the chocolate has set, carefully grab the ends of the parchment paper and remove the entire block from the pan. Place the block on a cutting board and cut into 16 2-inch squares. Serve and enjoy!
These bars last up to 5 days in a sealed container.
Yield: 16Serving Size: 1 grams Amount Per Serving:Unsaturated Fat: 0g
Did you make this recipe?
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Recipe adapted from Brown Eyed Baker, who adapted it from The Cookie Dough Lover’s Cookbook by Lindsay Landis.