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Shortbread Candy Bar Recipe 2010-10-29 13:00:42

An Easy and Delicious Way to Use Leftover Candy

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.

Shortbread Candy Bars

From Everyday Food

Shortbread Candy Bar Recipe 2010-10-29 11:11:34

Ingredients

  1. 1 cup (2 sticks) unsalted butter, room temperature
  2. 3/4 cup packed light-brown sugar
  3. 1 1/4 teaspoons coarse salt
  4. 2 cups all-purpose flour (spooned and leveled)
  5. 1 cup semisweet chocolate chips
  6. 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Directions

  1. Preheat the oven to 350°F.
  2. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes.
  3. With the mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
  4. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread.
  5. Scatter candies over top. Let cool on a wire rack for 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars. Store in an airtight container, at room temperature, up to 4 days.

Makes 16 bars.


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