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Chocolate Covered Shortbread Recipe


shortbread recipe

Chocolate-Covered Shortbread

Stephanie Gallagher
Could there be a tastier, more buttery dessert than shortbread? I think not.

This shortbread recipe is melt-in-your-mouth delicious. The shortbread is baked in a round cake pan, then drizzled with chocolate in this amazing shortbread recipe.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 3/4 cup unsalted butter, softened to room temperature
  • 1/4 cup sugar
  • 1/2 tsp. pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup semisweet chocolate chips
  • 1 Tbsp. butter


  1. Preheat oven to 350 degrees F. Spray an 8- or 9-inch round cake pan with cooking spray.

  2. Beat softened butter and sugar with an electric mixer on medium speed until creamy, about 3 minutes.

  3. Beat in the vanilla extract.

  4. Turn the mixer down to low. Add the flour in three batches, beating gently with each addition.

  5. Turn off the mixer. Use your clean hands to blend the flour into the butter mixture and form a soft dough.

  6. Press into prepared pan. Prick the shortbread all over with a fork to keep it from puffing up in the oven.

  7. Bake on the middle rack, 18-22 minutes, until the shortbread just starts to turn golden around the edges. Do not overbake!

  8. Meanwhile, melt the chocolate chips and butter together in a small saucepan over medium-low heat.

  9. Remove the shortbread from the oven. Pour the chocolate mixture over it, spreading evenly to coat.

  10. Let the shortbread cool 30 minutes. Refrigerate until the chocolate is hardened.
Cut into wedges to serve.
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