Sunday, November 6, 2011

halloween candy shortbread squares


If you want a great way to get rid of all that Halloween candy still lurking around your house, try this recipe!

Halloween Candy Shortbread Squares

1 c. unsalted butter, room temperature
¾ c. packed light brown sugar
1 t. kosher salt
2 c. all-purpose flour
1 c. semisweet chocolate chips
2 c. assorted chocolate candies or roughly chopped candy bars*

Preheat oven to 350°.  In a large bowl, beat butter, brown sugar and salt on medium-high until light and fluffy.  With mixer on low, add flour in three additions and beat until combined [dough will be crumbly].  Press dough evenly into an 8-inch square baking dish.  Bake until golden brown and firm, 25-30 minutes.  Scatter chocolate chips on top of shortbread.  Bake until soft, 1 minute.  With the back of a spoon, spread chocolate evenly over shortbread.  Scatter candies over top and press down gently.  Let cool on a wire rack 30 minutes.  Refrigerate briefly to set chocolate, then cut into 16 bars.

*I used M&Ms, Snickers, Milky Ways, Baby Ruths, Crunch Bars and Kit Kats.  The possibilities are endless.

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