Chocolate Espresso Shortbread Bars
Chocolate Espresso Shortbread - Layered with almonds, mini chocolate chips, then espresso to bump that flavor up with some toffee bits. Adapted from Crazy for Crust.
Prep Time10 mins
Cook Time33 mins
Total Time43 mins
Servings: 24 servings
- 1 1/2 cups flour
- 1 cup butter softened
- 1/2 cup powdered sugar
- 3/4 cup slivered almonds divided
- 1/4 teaspoon kosher salt
- 14 oz sweetened condensed milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup toffee bits
- 1/2 cup mini chocolate chips
- 1 1/2 tsp powdered espresso
Preheat oven to 350°F. Line a 9x13” pan with parchment paper. Rough chop the almonds to break them down a little in size, set aside.
Place butter, flour, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Stir in 1/4 cup of almonds.
Place shortbread dough in the prepared pan and press using your fingers to a thin layer forms on in the pan. Bake shortbread layer for 15 minutes.
Mix together the sweetened condensed milk, egg, and vanilla. Stir in powdered espresso, toffee bits, chocolate chips, and remaining 1/2 cup almonds. Pour the mixture carefully over the partially baked hot crust. Place back in the oven and continue baking for another 18 minutes or until the sides start to look golden brown.
Remove from oven and cool completely before cutting into bars. These are great topped with a scoop of ice cream too.
Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 118mg | Potassium: 100mg | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 0.4mg | Calcium: 65mg | Iron: 0.6mg