Frosted Shortbread Recipe
Frosted Shortbread Recipe photo by Taste of Home
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Frosted Shortbread Recipe

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My mom has always known that homemade cookies have a special appeal that can't be duplicated by the store-brought variety. Even today, she keeps us grownup kids well stocked with fresh-from-the-oven treats such as this tender shortbread. —Pat Cole Polebridge, Montana
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 18 servings


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 milk chocolate candy bars (1.55 ounces each), broken into rectangles
  • 1/2 cup chopped walnuts

Nutritional Facts

2 each: 223 calories, 13g fat (7g saturated fat), 40mg cholesterol, 143mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
  3. Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares. Yield: 3 dozen.
Originally published as Frosted Shortbread in Taste of Home June/July 2001, p35

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ChrisBlair User ID: 6995611 204346
Reviewed Apr. 21, 2014

"This is my go-to dessert recipe whenever I need something quick. I always get compliments."

1275 User ID: 6324211 32231
Reviewed Dec. 5, 2011

"These bars are best served warm. My family loved them! They were so easy to make and tasted delicious! They have a nice buttery flavor and the chocolate eliminates the need to frost them. Really easy, quick, and yummy recipe! Try using 1 cup of chocolate chips if you don't have chocolate bars."

delowenstein User ID: 3766053 79653
Reviewed Sep. 17, 2010

"I have used this recipe and it's great! Thank you for putting this recipe in TOH! Dawn E. Lowenstein"

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