Coffee Chocolate Chunk Shortbread Bars
Photo & Recipe Credit @sherisilver
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tablespoon OliveNation Coffee Extract Powder
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
Directions
Cream the butter and powdered sugar until smooth. Beat in the coffee extract powder and salt, then beat in the flour just until a soft dough forms. Fold in the chocolate chunks. Press the dough evenly into a 9” fluted tart pan with a removable bottom. Dock lightly all over with a fork, then chill for 30 minutes. Preheat the oven to 325°F. Bake 30–35 mins until set and golden brown. Cool in the pan for 10 - 15 mins, then score into 12 bars while warm. Cool completely before removing from the pan, then use the scored lines to cut the wedges through.
*Note: if you don’t have a tart pan you can use an 8 x 8 baking pan. Line with parchment paper, leaving an overhang on all sides for easy removal of the shortbread.
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