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Shortbread Fudge Bar


  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 16 bars
  • Category: dessert

Description

Not-too-sweet, cookie bars made with a rich and buttery shortbread crust, layered with chocolate fudge.


Ingredients

  • 2 C. 1-to-1 gluten-free flour blend * (or all-purpose flour)
  • 1 C. dairy free butter (Earth Balance, soy free butter sticks)
  • 1/2 C. organic brown cane sugar
  • 1/2 tsp. pink himalayan salt
  • 3/4 C. canned coconut milk (stirred well before measuring)
  • 10 oz (1 bag) dairy free chocolate chips (Enjoy Life mini-chips)
  • 1/4 C. organic brown cane sugar

Instructions

  1. Pre-heat oven to 350°. Line 8″ square pan with parchment paper and allow for extra to overhang the edges.
  2. In a food processor, pulse the flour, butter, 1/2 C. brown sugar and salt until crumbly but blended. Reserve 1/2 cup and set aside. Press remaining dough into the prepared pan.
  3. In a medium saucepan, combine coconut milk, chocolate chips and 1/4 C. brown sugar. Stir over low heat until melted. Remove from heat and pour filling over shortbread crust.
  4. Crumble reserved dough over the top in large and small clumps.
  5. Bake for 35 minutes. Remove from oven and let cool before refrigerating 8 hours.
  6. Once set, pull ends of parchment paper to release the bars and set on counter to cut into squares.
  7. Refrigerate until ready to eat.

Notes

*Use Bob’s Red Mill 1-to-1 Gluten free flour in place of All Purpose Flour for a GF dessert. **Make this dessert overnight. The fudge needs to chill and set in the refrigerator at least 8 hours.

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