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Chocolate Almond Shortbread Bars

Chocolate Almond Shortbread Bars

These Chocolate Almond Shortbread Bars have a super buttery and soft shortbread cookie base, with a crunchy chocolate layer filled with almonds and sea salt sprinkled on top

It’s super simple to make, and the buttery cookie layer with the chocolate layer make a delicious flavor combo.

Ingredients you’ll need

  • Unsalted butter
  • All-purpose flour
  • Powdered sugar
  • Salt
  • Vanilla extract
  • Heavy cream
  • Semi-sweet chocolate bar (35-45% cacao)
  • Slivered almonds
  • Sea salt to sprinkle on top
Chocolate Almond Shortbread Bars

How to make Chocolate Almond Shortbread Bars (with how-to video)

These Shortbread bars are simple to make; watch the video below for more details:

Tips and Tricks for making the perfect bars

  • Fine chopped chocolate: The finer you chop the chocolate, the quicker it melts! to prevent having chunks of unmelted chocolate in your ganache, make sure that your chocolate bar is equally chopped and in very small pieces
  • Avoid using chocolate chips: Chocolate chips are made to retain their shape, they contain less cocoa butter and they don’t melt as easily as chocolate bars, so for recipes where you need to melt chocolate, it’s better to avoid them
  • Don’t let the cream boil: Cream should be just simmering around the edges before pouring it on top of the chocolate, if you let the cream boil it might separate or burn the chocolate


  • Butter in the shortbread: you can substitute the butter in the shortbread layer for vegan butter in a 1:1 ratio
  • Chocolate: You can substitute the chocolate for a dairy free or sugar free version, just make sure it’s a semi-sweet chocolate, with 35%-45% cacao
  • Almonds: feel free to substitute the almonds with any nuts of your choice, using the same amount called for in the recipe

More dessert bars

If you’re looking for more recipes check these out!

Strawberry Shortbread Tart

Orange Rosemary Shortbread Cookies

Maqui Berry Vegan Shortbread Cookies

Dark Chocolate Cranberry Shortbread Cookies

Healthier Pumpkin Seed Chocolate Bars

Follow me on instagram and tag #sweetfixbaker to see all of your bakes!

Chocolate Almond Shortbread Bars
Print Recipe
5 from 1 vote

Chocolate Almond Shortbread Bars

Super buttery and soft shortbread cookie base, with a crunchy chocolate layer filled with almonds on top
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Brownies and Bars
Cuisine: American
Keyword: chocolate shortbread, easy dessert, Maria Corcuera, shortbread bars, shortbread cookies, sweet fix baker
Servings: 9 x13 in pan
Calories: 385kcal
Author: Maria


Shortbread Layer

  • 1 Cup unsalted butter softened
  • 1 Cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Cup all-purpose flour
  • 1/2 teaspoon salt

Chocolate layer

  • 450 g semi-sweet chocolate bar 35-45% cacao, finely chopped*
  • 1 Cup heavy cream
  • 3 Cups slivered almonds
  • 1 teaspoon salt
  • Sea salt to sprinkle on top


  • Pre-heat oven to 350 F. Line the bottom and sides of a 9×13 in pan with parchment paper and set aside
  • Beat butter and sugar together, until light and fluffy (about 1 1/2 minutes). Add vanilla and mix
    1 Cup unsalted butter, 1 Cup powdered sugar, 1 teaspoon vanilla extract
  • Mix in flour and salt and start mixing in low speed, increase speed to medium and beat until well incorporated and large crumbles form
    2 Cup all-purpose flour, 1/2 teaspoon salt
  • Press the dough evenly into the prepared pan to form the bottom layer and bake for 15 minutes, or until it's just beginning to turn lightly golden on top. Remove from the oven and let cool completely
  • Place the chopped chocolate bars into a heat-proof glass*. In a medium-sized sauce pan heat the heavy cream, until just simmering around the edges*. Turn off the heat and immediately pour over chopped chocolate. Let sit for a few minutes and then stir until smooth. Add almonds, salt and mix
    450 g semi-sweet chocolate bar, 1 Cup heavy cream, 3 Cups slivered almonds, 1 teaspoon salt
  • Pour over shortbread layer and refrigerate until set (around 1 hour). Cut in equally sized squares, sprinkle with sea salt and enjoy!



*The finer you chop the chocolate, the quicker it melts
*Do not use chocolate chips, because they do not melt as easily as chocolate bars and consistency won't be as good
* Don't let the cream boil or it might burn!


Serving: 1g | Calories: 385kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Cholesterol: 38mg | Sodium: 195mg | Fiber: 3g | Sugar: 19g

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