Chocolate Shortbread Bars Recipe

Jump to Recipe Print Recipe Jump to Video

This Chocolate Shortbread Bars Recipe is made with just six ingredients and comes together in minutes. With chocolate ganache in between tender shortbread layers, this is a perfect treat for any occasion yet especially nice during the holiday season!

Table of Contents

This is the best time of year for sweet treats, am I right? Bring on the Classic Christmas Sugar Cookies and Peanut Butter Marshmallow Squares!

While I’ll never deny Whipped Shortbread Cookies, sometimes I crave a buttery, sweet treat that’s just the right amount of chocolatey. Cravings can be oddly specific sometimes.

Chocolate Shortbread Bars have silky chocolate in between buttery sweet shortbread layers – and it all just melts in your mouth. Sweet but not fussy, easy to make – and totally addictive just like Easy Crockpot Christmas Candy.

Using simple ingredients you probably already have on hand, these shortbread dessert bars are perfect for parties, holiday gatherings, or simply when you want a homemade yet easy dessert.

For a different flavor of dessert bar try our Peaches and Cream Bars or this Vanilla Cream Bar Recipe.

Why You’ll Love This Recipe

Delicious – The right amount of buttery richness and chocolatey goodness.
Simple yet Impressive – Easy to make using 6 ingredients you probably already have, without a trip to the grocery store.
Versatile for any Occasion – Perfect as an elegant dessert, a casual snack, or fora cookie gift exchange. They also store well for a great make-ahead dessert, just like our M&M Cookie Bars.

Total Time: 1 Hour, 50 Minutes

Makes: 16 Bars

Sliced Chocolate Shortbread Bars and one being lifted out of the pan.

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make Chocolate Shortbread Bars.

Softened Salted Butter – If you only have unsalted butter then you will want to add a teaspoon of salt to the shortbread dough.
White Granulated Sugar – You could swap it with coconut sugar or a fine natural sweetener, though it might slightly change the texture.
Dark Chocolate Chips – I recommend dark chocolate chips for the ganache. The dark, rich flavor pairs perfectly with the butter, salty shortbread. However, semi-sweet will work great as well.

Recipe Variations

Add Nuts: Chop up some toasted pecans, walnuts, or almonds and sprinkle them over the chocolate layer for a satisfying crunch.
Swirl in Caramel: Before the chocolate sets, drop small spoonfuls of caramel on top and gently swirl with a toothpick for a beautiful and flavorful twist. This added caramel layer is what makes Chocolate Caramel Shortbread Bars.
Mix in Coffee: Add a teaspoon of instant espresso powder to the melted chocolate to give the bars a deeper, mocha-like richness.
Use White Chocolate: Swap the dark chocolate layer for white chocolate for a sweeter, creamier vibe that pairs wonderfully with the shortbread.
Add Sea Salt: A light sprinkle of flaky sea salt on top of the chocolate just before it sets adds a lovely contrast and highlights the chocolate’s sweetness.
Add Toffee Bits: Sprinkle toffee bits after spreading on the chocolate ganache for caramel flavor and some crunch.

Chocolate Shortbread Bars on a table with chocolate chips.

Tips for Success

Make sure the butter and sugar are thoroughly combined. You want the sugar to be completely dissolved. This is going to help give your shortbread an extra buttery flavor.
It is important to give your ganache a chance to set up a little bit. It does not need to be completely set, but ensuring it is not warm and runny helps prevent the cookie topping from sinking in and becoming submerged in chocolate.
In order to get clean, uniform cuts out of these bars, I recommend waiting at least 30 minutes before slicing into them. The cookie base will continue to bake a little bit as the pan cools.
Because there is so much butter in the shortbread you don’t have to worry about coating your pan in butter or nonstick cooking spray. However, if you want to make removing the bars a little easier you can line the pan with parchment paper before adding your buttery shortbread crust.
Using room temperature butter that is soft yet not melted gives a smooth and even texture to the shortbread dough.
Don’t Overmix the Shortbread Dough to avoid tough shortbread.

How to Make Chocolate Shortbread Bars

butter, granulated sugar and vanilla extract in a glass mixing bowl.

STEP 1 – Preheat your oven to 350°F. Use an electric hand mixer to whisk together the butter and sugar in a large bowl for about 2 minutes, or until the sugar is completely dissolved. Stir in the vanilla.

flour and butter in a glass mixing bowl.

STEP 2 – Gently whisk in the all purpose flour until there are no more pockets of dry flour in the cookie dough. Do not over-mix the dough.

Shortbread pressed into the bottom of a white square baking pan.

STEP 3 – Spread about ¾ of it into an 8×8 inch baking dish, in an even layer. Bake your crust for 15 minutes, while you go onto the next step.

chocolate ganache in a baking dish to make chocolate shortbread bars.

STEP 4 – Make your chocolate ganache by adding the chocolate and cream to a mixing bowl. Microwave for 40 seconds, and stir until smooth and creamy. If needed, you can microwave the mixture for another 20-30 seconds. When the crust in done baking, pour the ganache over the shortbread crust and then let the ganache set for 30 minutes.

a whole pan of unsliced chocolate shortbread bars on a table.

STEP 5 – After 30 minutes, sprinkle the remaining shortbread dough over the ganache and bake for another 30-49 minutes until the top is golden brown. Allow the bars to set in the pan for at least 30 minutes before slicing into them. You can slice these into 16 small bars or 9 large bars.

Storage

You can store your shortbread bars on the counter for up to 5 days. Make sure you keep them in an airtight container to preserve their freshness.

These bars can also be stored in the fridge for up to a week. Let them come to room temperature before serving, or warm in the microwave for about 15 seconds.

Best Chocolate Shortbread Bars are best enjoyed at room temperature or slightly warmed in the microwave for about 10 seconds.

A pile of Chocolate Shortbread Bars beside a bowl of chocolate chips and a wooden spoon.

Recipe FAQ

What size of pan do I use for shortbread bars?

An 8×8-inch square pan is ideal to get bars with a nice thickness, but you can use a similar-sized pan adjusting the baking time accordingly.

Is there a way to speed up the setting time of shortbread bars?

Yes, place the bars in the refrigerator for about 15 minutes to set the layers more quickly.

Can I use milk chocolate or semi-sweet chocolate for shortbread bars?

Yes, of course. Yet know that the chocolate will be sweeter with these kinds, as compared to using dark chocolate.

More Dessert Bars Recipes

If you’ve tried this Easy Chocolate Shortbread Bars Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Chocolate Shortbread Bars

Chocolate Shortbread Bars are made with just six ingredients. With chocolate ganache in between tender shortbread layers, this is a perfect treat for any occasion yet especially nice during the holiday season!

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 1

set time: 30

Total Time: 1 50

Servings: bars

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

1 cup butter (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
2½ cups all-purpose flour
2½ cups dark chocolate chips
¼ cup heavy cream

Instructions

Preheat your oven to 350°F.
Use an electric hand mixer to whisk together the butter and sugar in a large mixing bowl for about 2 minutes, or until the sugar is completely dissolved. Stir in the vanilla.
Gently whisk in the flour. Once there are no more pockets of dry flour in your cookie dough, spread about ¾ of it into an 8×8 inch baking dish. Bake your crust for 15 minutes.
While the crust is baking, make your chocolate ganache. Add the chocolate and cream to a mixing bowl and microwave for 40 seconds. Stir until smooth and creamy. If needed, you can microwave the mixture for another 20-30 seconds.
Pour the ganache over the shortbread crust and then let the ganache set for 30 minutes. After 30 minutes, sprinkle the remaining shortbread dough over the ganache and bake for another 30-49 minutes.

Video

Notes

It is important to give your ganache a chance to set up a little bit. It does not need to be completely set, but ensuring it is not warm and runny helps prevent the cookie topping from sinking in and becoming submerged in chocolate.
In order to get clean, uniform cuts out of these bars I recommend waiting at least 30 minutes before slicing into them. The cookie base will continue to bake a little bit as the pan cools.

Storage – You can store your shortbread bars on the counter for up to 5 days. Make sure you keep them airtight to preserve their freshness. Enjoy these bars at room temperature or warm 1-2 in the microwave for about 10 seconds.

These bars can also be stored in the fridge for up to a week. Let them come to room temperature before serving or warm in the microwave for about 15 seconds.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!