One of my favorite things to do with chocolate is infuse it with a little alcohol to really deepen the flavor. I did it with my chocolate chambord cannolis and Guinness chocolate cake, and they were absolute hits when I served them. So that inspiration stayed with me when I wanted to make a decadent treat to enjoy with coffee over the weekend! These chocolate chambord shortbread bars were exactly what I was craving and also were so easy to make.
When the chocolate chambord shortbread bars were done baking, I let them cool for at least 20 minutes. While they cooled I dusted them with powdered sugar for the perfect finishing touch. Hubby and I sat down to try them and oh boy were we happy! They were so buttery and flavorful with those melty chocolate chips dotted throughout. The chambord enhanced the chocolate so gloriously. I can’t wait to enjoy them with coffee over the weekend! TGIF!! xo
These chocolate chambord shortbread bars are so buttery and decadent with deep flavor. They're absolutely perfect with an afternoon coffee or tea!
- 2 sticks butter softened to room temperature
- 2/3 cup powdered sugar plus additional for sprinkling on top
- 1 tablespoon cocoa powder
- 1 tablespoon chambord
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- Set up a stand mixer with the paddle attachment and combine the butter and powdered sugar in its bowl. Beat them together for 2-3 minutes until really fluffy and creamy. Add in the cocoa powder, chambord and vanilla and let them get thoroughly mixed in. Turn the speed to low and slowly add in the flour and let it just get mixed in. It's important not to over mix it. Turn off the stand mixer and switch to a spatula to fold in the mini chocolate chips.
- Transfer the dough into a gallon zip top bag and form it into a tight rectangle that goes the length of the bag. Close the bag and let it chill in the refrigerator for at least 2 hours. When it is done chilling, slit the bag open completely and turn it out onto a cutting board. Pre-heat the oven to 325 and line a baking sheet with a silicone mat or parchment paper. Slice the rectangle of dough into 1 inch thick bars and line them up on the sheet tray. Pierce each of the bars with a fork on the top and the bottom for the signature shortbread marks.
- Bake the bars for about 20 minutes, until baked through completely but still slightly soft and buttery. Let them cool for at least 20-30 minutes. While they are cooling, dust them with powdered sugar on top. Serve them with fantastic coffee or tea and enjoy!