MidKnight Snacks: chocolate chip shortbread bars
These flaky and light treats pair perfectly with some whipped cream
May 24, 2021
I love chocolate chip cookies, but sometimes (controversial opinion), they can get tiring. Looking to spice up a traditional recipe, I came across this one for chocolate chip shortbread–with only four ingredients! I wanted to try it, and decided to put my own twist on it.
Unlike other recipes I’ve followed, the ingredients were listed in grams, so I had to convert them to cups. At some points in the baking, the amount of flour ended up being more of an “add as needed,” but the bars turned out well. I also halved the recipe, which amounted to about six pieces.
- 1/2 cup (one stick) softened butter
- 1/4 cup granulated sugar
- Approximately 3/4 cup of flour
- A splash of vanilla extract (this was not included in the original recipe, but I added it for some extra flavor and to give the mixture more moisture)
- Chocolate chips to taste
- Begin by lightly greasing a pan (I used a 5 x 8 for the halved adaptation, but the original recipe recommended 8 x 8) and preheating your oven to 320°.
- Combine your butter, sugar, and flour in a medium-sized bowl. Use your hands to crumble the three together (it may get messy!) until it reaches a uniform color with equal-sized bits.
- Pour the mixture into your pan and press down with your hands or a smooth until solid.
- Press more chocolate chips into the top.
- Bake for 20-25 minutes. Five minutes in, take the pan out and sprinkle some granulated sugar on top to give it a nice, thin layer. Return the pan to the oven to finish baking, then let cool and enjoy!
I enjoyed baking this simply because of how easy it was. The recipe is traditional enough that you can make it plainly, or add your own flair or flavors. The bars were light enough that they weren’t filling but still satisfied my sweet tooth. I’d recommend these to anyone who likes baked goods that aren’t overwhelmingly sweet, or those looking to try a classic in a new and fun way.
Anna Woodward is a senior and the Editor-in-Chief of RHSToday and Knight Writers. This is her second year as an editor and third year on staff. Outside...