Frosted Shortbread Recipe

5 3 4
Frosted Shortbread Recipe
Frosted Shortbread Recipe photo by Taste of Home
Publisher Photo

Frosted Shortbread Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrosted Shortbread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

Loading Image