Fudge Topped Shortbread Bars Recipes

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
• In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
• Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

SHORTBREAD FUDGE SLICE

Steps:

• Grease a 20cm x 30cm pan.
• Place a strip of baking paper to cover the base and extend over 2 opposite sides.
• Beat butter and sugar in a small bowl with electric mixer until fluffy.
• Add egg and beat to combine.
• Sift the flours together and stir into mix.
• Spread mixture over base of prepared pan.
• Bake in 325 degree F oven (160 degree C) about 20 minutes until lightly browned.
• While the base is baking make the fudge topping by combining all the topping ingredients in a medium saucepan.
• Stir over a low heat until chocolate is melted and ingredients are combined.
• Remove from heat and pour over the baked base.
• Cover and refridgerate for 3 hours or until firm.
• Cut into bars and drizzle each bar with melted white chocolate for a very pretty presentation.
• You can melt the white chocolate carefully in the microwave and use a spoon to drizzle over the fudge topping.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350.
• In a large mixer bowl,beat margarine,sugar and salt until fluffy.
• Add flour and mix well.
• With floured hands,press evenly into greased 13x9 inch pan.
• Bake 20-25 minutes or until lightly browned.
• In a heavy saucepan over low heat,melt chips with eagle brand,stirring constantly.
• Remove from heat and stir in extract.
• Spread evenly over shortbread.
• Garnish with almonds,press down firmly.
• Chill 3 hours or until firm.
• Cut into bars.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350 degrees F. In large bowl, beat butter, confectioners' sugar and salt until fluffy. Add flour; mix well.
• With floured hands, press evenly into greased 13x9-inch baking pan. Bake 20 to 25 minutes or until lightly browned.
• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly. Remove from heat; stir in extract. Spread evenly over shortbread.
• Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.