Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Swirly Shortbread Chocolate Chip Cookie Bars
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- Level: Intermediate
- Total: 3 hr (includes cooling and chilling time)
- Active: 45 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 459
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 6 g
- Cholesterol
- 50 mg
- Sodium
- 175 mg
This recipe is courtesy of Ghirardelli. If you’re looking to impress with presentation and taste this holiday season, these swirly chocolate chip shortbread cookie bars are the answer. Featuring a buttery shortbread base studded with semi-sweet chocolate chips, layered with sticky caramel and finished with a swirl of bittersweet chocolate chips, milk chocolate chips and melted white candy, this millionaire bar-inspired recipe is topped with beautiful swirls that look almost too good to eat – but we’ll definitely be eating them anyway!
- Level: Intermediate
- Total: 3 hr (includes cooling and chilling time)
- Active: 45 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 459
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 6 g
- Cholesterol
- 50 mg
- Sodium
- 175 mg
Ingredients
Shortbread:
Caramel:
Topping:
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Directions
- For the shortbread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch metal baking pan with nonstick baking spray. Line the pan with parchment, leaving a 2-inch overhang on all sides, then spray the paper with more baking spray.
- Whisk together the flour, cornstarch and salt in a large bowl. Set aside.
- Beat the butter and granulated sugar in a second large bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the vanilla and beat to combine. Slowly add the flour mixture and beat on low until almost combined, then add the semi-sweet chocolate chips and mix until just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with your hands or a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Bake until light golden brown, 35 to 40 minutes. Cool on a wire rack for 30 minutes.
- For the caramel: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the sugar has mostly dissolved, about 2 minutes. Stir in the sweetened condensed milk, cream and salt. Continue cooking, stirring frequently, until the caramel darkens slightly and reaches the softball stage 236 to 239 degrees F on a digital or candy thermometer, 10 to 15 minutes. Remove from the heat and stir in the vanilla. Immediately pour over the shortbread and smooth the surface with a spatula. Let cool completely, about 1 hour.
- For the topping: Preheat the oven to 350 degrees F.
- Create piles of the bittersweet and milk chocolate chips over the top of the cooled caramel, then bake until melted, about 5 minutes. Meanwhile, microwave the white vanilla melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until melted, about 1 1/2 minutes total.
- Use the back of a spoon or the tip of an offset spatula to create swirls in the milk and bittersweet chocolate. Dollop the melted white chocolate over top and use a clean toothpick to swirl it through the mixture, creating a marbled pattern. Let cool for 10 minutes at room temperature, then refrigerate until the chocolate has set completely, about 30 minutes.
- To serve, use the parchment to lift the bars out of the pan and transfer to a large cutting board. Use a sharp knife to cut into even squares, about 2 inches wide. Store in an airtight container for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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