This recipe is found on the last page of this month’s Everyday Food mini-mag (October 2010). It’s also found online here.
First of all, has anyone else already tried this recipe? I made one batch of the shortbread dough last night and tasted it before baking and found it to be incredibly salty. Ew. I tossed it out and started over this afternoon. Instead of the 1 1/4 tsp of coarse salt I added a scant 1/4 tsp of regular salt and it was so much better. I even think it would be fine without any salt at all. My other shortbread recipes do not call for salt.
So here is the recipe (my reduced salt version):
Shortbread Candy Bars
- 1 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/4 tsp regular salt
- 2 cups all-purpose flour (using the spoon/level method)
- 1 cup semisweet chocolate chips
- 2 cups assorted roughly chopped candy bars
Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30-35 minutes. (My pan was a little smaller than 8-inches and took about 38 minutes to bake.)
While shortbread bakes, chop your candy. I used M&Ms:
Reece’s Peanut Butter Cups:
When the shortbread is done, pull it out of the oven. Scatter chocolate chips on top of shortbread. Bake an additional 1 to 2 minutes until chips are soft. With the back of a spoon, spread chocolate evenly over shortbread.
Scatter candies over top (I sprinkled the candies into their own rows, but you could also scatter them on all willy-nilly if you so choose. I’m sure it will be just as chocolatey and delicious.)
Let cool for 30 minutes. Refrigerate briefly (mine took another 15 minutes) to set chocolate, then cut into 16 bars. Store in an airtight container at room temperature for up to 4 days.