It seems like every year, fewer trick-or-treaters stop by my house. Thus, each October, I end up with a large amount of leftover candy. If this happens to you, turn the leftover chocolate candy bars into a scrumptious topping for shortbread. The brown-sugar-based shortbread crust is simple and effortless to prepare. Similar to chocolate bark, these shortbread bars can be covered with whatever chocolate you have on hand. I used an assortment of peanut butter and caramel treats including Reese's peanut butter cups, Heath bar bits, Reese's Pieces, and caramel-filled dark chocolate. Want the recipe? Get it after the jump.
1 cup (2 sticks) unsalted butter, room temperature Makes 16 bars.
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)
1 cup (2 sticks) unsalted butter, room temperature
Makes 16 bars.