Mocha-Chocolate Shortbread
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Outstanding
Yield: Makes 50 triangles
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 teaspoons instant coffee granules
- 2/3 cup butter or margarine, softened
- 1/2 teaspoon vanilla extract
- 2 cups (12 ounces) semisweet chocolate morsels, divided
- Vanilla or coffee ice cream (optional)
Preparation
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.
Member Ratings and Reviews
Super easy and gets rave reviews from everyone. I baked the shortbread an extra five or so minutes, and left it in the pan long enough for the melted chocolate chips on top to really solidify. A great dessert for a pot luck or other gathering; transports well and appears to take a lot more work than it really does!!01/29/10
I'd never made shortbread before & was anxious to try this one, it's a winner! To sum up the other reviews: Yes, it takes longer to cook. More like 30 minutes or until just golden brown. I omitted the coffee, as I don't normally buy instant & pressed mixture into a pie plate since it mentioned to cut into triangles. When done, I put choc chips on top, put back in oven for a few mins & then spread them when melted. Cool in fridge. Would be great w/ice cream, too!12/27/09
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