These fusion bars of rich cocoa, crisp chocolate shortbread with pumpkin malt balls are an interesting twist on a classic shortbread bar. They make a perfect Thanksgiving treat.
Also try Shortbread Cookies, Chocolaty Banana Fun-da-Middles or Strawberry Shortbread Bars.
Chocolate Shortbread Bars with Pumpkin Malt Balls
Step by Step
- Preheat oven to 325 °F
- Combine sugar and butter in a bowl with a paddle attachment. Add in flour, cocoa and vanilla.
- Press into a foil lined 9 x 13 inch pan and bake for 20 minutes.
- Take out of the oven and allow shortbread crust to cool, leaving it in the baking pan.
- In the meantim heat sweetened condensed milk in microwave safe bowl for 1 minute. Stir in chocolate chips until melted. Pour over crust.
- Crush Pumpkin Malt Balls and sprinkle over fudgy layer. Place in fridge for 2 hours.
- Remove from pan and cut into 2 x 2 squares. Serve with a tall glass of milk!
Equipment
Baking Tray nonstick 9×13
Nutrition
Serving: 1 barCalories: 311 kcalCarbohydrates: 38 gProtein: 3 gFat: 18 gSaturated Fat: 11 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gTrans Fat: 0.5 gCholesterol: 31 mgSodium: 94 mgPotassium: 142 mgFiber: 3 gSugar: 22 gVitamin A: 362 IUVitamin C: 0.001 mgCalcium: 18 mgIron: 2 mg
Don’t miss more success tips below.
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
