1 cup of unsalted butter
3/4 cup of light brown sugar
2 cups of all purpose flour
1 1/4 teaspoon salt
1 cup semisweet chocolate chips
2 cups of assorted chocolate candies
1 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 fluffly. 3 minutes. With mixer on low, add flour in three additions
and d beat until combined. Press dough evenly into an 8 inch square baking dish. Bake until golden brown and firm
30 to 35 minutes.
2. 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 for 30 minutes. Refrigerate briefly
to set chocolate. Then cut into 16 bars. (I cut mine into little pie pieces).
I know… I said I’d only be making Fall-ish type treats and dishes right now, but this is considered a Fall treat in my opinion. This cookie has little pieces of Reese’s peanut butter cup and Kit Kat bars on on top of shortbread. It’s more like a Halloween treat to me. This is what you can make with all of your left over Halloween chocolate candy after all the trick-or-treaters have been by your house. You could always take white chocolate and melt it over the short bread and add fruity flavored candy from kids trick-or-treat bag to this cookie. Just thinking of different things you could do with this recipe. I found it in Martha Stewart’s October issue of Every Day Food.