Chocolate Chip Shortbread Bars with Kahlua Glaze
Tender, almost cakey, shortbread bars are made with a clever technique, baked to perfection, and drizzled with a rich cocoa Kahlua glaze. These chocolate chip shortbread bars are not just a treat; they are an experience that delights your palate.
Recipe Overview
The Chocolate Chip Shortbread Bars with Kahlua Glaze are quintessential baked goods, perfect for festive occasions or simply satisfying a sweet tooth on a relaxing evening. Infusing flavors of chocolate and Kahlua into the buttery, tender shortbread creates a luxurious dessert. With an easy-to-follow preparation method, these bars are sure to impress family and friends alike.
Essential Ingredients for the Shortbread Bars
- 1/2 pound (16 tablespoons) unsalted butter, softened to room temperature.
- 1/2 cup granulated sugar.
- 2 egg yolks.
- 2 cups all-purpose flour.
- 1 teaspoon baking powder.
- 1/8 teaspoon kosher salt.
- 1 cup mini chocolate chips.
Ingredients for the Cocoa Kahlua Glaze
- 4 tablespoons butter.
- 1 tablespoon Kahlua.
- 1 teaspoon vanilla extract or paste.
- 1 tablespoon cocoa powder.
- Heaping 1/2 cup semi-sweet or dark chocolate chips or chopped chocolate.
- Finishing salt (like Maldon’s).
Step-by-Step Preparation Method
Making the Shortbread
- Cream the softened butter on medium speed until light and fluffy, about two minutes. Add the sugar and egg yolks, beating until smooth.
- In a separate bowl, mix together the flour, baking powder, and salt. With the mixer on low, gradually incorporate the dry ingredients into the butter mixture until just blended.
- Divide the dough in half and shape each portion into a narrow log. Wrap each log in plastic wrap and freeze for at least 30 minutes (an hour is better).
- Preheat the oven to 350°F (175°C). Butter an 8″ springform pan or a 7×7″ square cake ring.
- Grate the chilled dough using the large holes of a box grater or a food processor. Transfer the grated dough to a large bowl, add the chocolate chips, and mix gently. Spread the dough evenly into the prepared pan, pressing lightly to the edges.
- Bake for 20-25 minutes, or until the top is lightly golden. Allow cooling in the pan on a wire rack.
Preparing the Kahlua Glaze
- In a small saucepan, heat the butter over medium heat until melted and sizzling. Stir in the Kahlua and vanilla, allowing it to heat briefly.
- Combine chocolate and cocoa powder in a bowl, pouring the hot butter mixture over them. Stir until the chocolate is smoothly melted, then let the glaze set for 10 minutes.
- Drizzle the glaze over the cooled shortbread bars or pour it over the top and smooth out with a spatula. Allow to set, or serve immediately if you prefer a gooey finish.
Serving and Enjoying Your Chocolate Chip Shortbread Bars
These mouthwatering chocolate chip shortbread bars can be served in generous squares or slices. They are perfect for sharing during gatherings or as a sweet end to your meals. Pairing them with a scoop of vanilla ice cream or a dollop of whipped cream enhances the experience, turning a simple treat into a luxurious dessert. They also store well; simply keep them in an airtight container at room temperature.
Whether you’re celebrating a holiday or enjoying a quiet movie night, these delightful bars are suitable for any occasion. Savor each bite, and relish the rich flavors that each bar offers!
FAQs – Chocolate Chip Shortbread Bars
Can I substitute the Kahlua with another liqueur?
Absolutely! You can use any coffee-flavored liqueur like Tia Maria or a non-alcoholic option such as coffee extract.
How should I store the leftover bars?
Store your leftover bars in an airtight container at room temperature for up to a week, or refrigerate them for longer shelf life.
