Black and white shortbread squares

Yield: 54 servings

Measure Ingredient
2 cups Flour
½ cup Powdered sugar
2 \N Sticks butter; cut-up and softened
1 teaspoon Vanilla extract
6 ounces Semisweet chocolate chips melted
8 ounces (to 10) white chocolate, imported; chopped
1 cup Almonds, roasted lightly salted; diced

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:37 1. Preheat oven to 350 F. In a food processor, combine flour, powdered sugar, butter, and vanilla. Process until crumbly. Add melted semisweet chocolate and process until dough leaves sides of bowl and forms a ball. 2. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Bake 17 to 20 mins, or until set. 3. Sprinkle cut up white chocolate evenly over top. Return to oven 1 to 2 mins, or until white chocolate melts.

Remove from oven and let stand 2 to 3 mins. 4. With a table knife, spread melted white chocolate evenly over top. Sprinkle almonds on top, pressing in slightly. Let stand 45 mins, then cut into 54 squares about 1½ inches; cookies will still be warm. Let cool in pan. Refrigerate to set up white chocolate. Store, covered, in refrigertor.

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