Chocolate Almond Shortbread Bars

5 from 1 vote

Super buttery and soft shortbread cookie base, with a crunchy chocolate layer filled with almonds on top

Prep Time30

Cook Time45

Total Time1 15

Servings: 9 x13 in pan

Author: Maria

Pre-heat oven to 350 F. Line the bottom and sides of a 9x13 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 (227 g) unsalted butter, 1 Cup (120 g) 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 (250 g) all-purpose flour, 1/2 teaspoon (0.5 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 grams semi-sweet chocolate bar, 1 Cup (236.6 ml) heavy cream, 3 Cups (324 g) 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!
1/8 teaspoon (0.1 teaspoon) Sea salt

*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!