Decadent almond chocolate shortbread bars are layered with a buttery shortbread cookie crust, a creamy almond-infused filling and then topped with a layer of rich and smooth chocolate. They are a scrumptious dessert for any occasion.
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The combination of nutty flavors and indulgent chocolate create the perfect balance in these almond chocolate shortbread bars! They’re the best part of a buttery shortbread cookie in bar form with sweet almond frosting and chocolate almond ganache.Â
They remind me a little of my white chocolate almond bars and chocolate almond shortbread cookies but yet hold their own as scrumptious shortbread bars with chocolate.Â
These chocolate almond shortbread bars are the perfect dessert! Soft, creamy and with a crunch from the almonds, they are a new favorite right behind these chocolate hazelnut shortbread cookies.
Why You’ll Love This Recipe
- Decadent flavor: Each layer is a delightful treat from the buttery base to the creamy filling to the rich chocolate topping.Â
- Great texture: Tender butter shortbread bars only get better with a smooth filling and silky smooth chocolate layer.Â
- Simple to make: Most of the time making these bars will be hands off baking and chilling time!
- Satisfying dessert: Perfect for year round entertaining whether you serve them cut into squares on holiday cookie trays or as any everyday sweet treat with a cup of coffee!
Chocolate Almond Shortbread Bars Ingredients
- Shortbread cookie base: Softened butter, granulated sugar, vanilla extract, all-purpose flour, salt.Â
- Creamy filling: Butter, powdered sugar, cream and almond extract.
- Topping: Semi-sweet chocolate, butter and slivered almonds.
Substitutions and Variations
- Unsalted butter: If using unsalted butter, add a ¼ teaspoon salt to the base.
- Almonds: Feel free to substitute the nuts for any other nut of choice.Â
- Extract: For a more almond flavor, add up to ¼ teaspoon almond extract to the shortbread bread.
- Just the chocolate layer: Skip the filling and add only the chocolate layer. .Â
- Almond fudge shortbread bars: Instead of the filling and chocolate layers, add a chocolate fudge layer on top!Â
- Dairy-free: Use a vegan butter as a 1:1 substitute in the crust and use dairy-free chocolate for the top layer. For the filling, use a dairy free cream.Â
How to Make Almond Chocolate Shortbread Bars
To start, toast almonds in the oven for a few minutes then remove to a bowl to cool.Â
Make the shortbread cookie base, by beating softened butter and sugar until creamy. Add vanilla then sift in flour and salt and beat until combined. Press dough onto bottom of prepared parchment lined baking pan. Bake at 350°F for 25-30 minutes until golden. Cool completely.Â
Make filling by beating butter until smooth, gradually adding the powdered sugar, until fully combined. Add cream and almond extract then beat for 2 minutes. Spread over the cooled base then chill for 30 minutes.
Melt chocolate and butter, pour over filling then sprinkle with slivered almonds. Chill 30 minutes then cut and serve.
expert tips
- Press dough firmly into the pan: The shortbread dough may seem crumbly, but once pressed firmly into the bottom of the pan it will bake into a firm cookie crust. Use your hands or even a measuring cup to form an even layer.Â
- Avoid overbaking the shortbread layer: To ensure a chewy crust, start checking the crust for doneness at 25 minutes or a few minutes before.
- Quality ingredients: For best taste, use quality butter and real almond extract.Â
- Type of chocolate: It’s best to use high quality semi-sweet chocolate. I prefer a chopped chocolate bar and would avoid using chocolate chips as they will not melt as smooth.Â
- Melt chocolate slowly: Use a microwave, bain marie or double boiler to melt the chocolate. Melt it slowly, stirring frequently to avoid burning.Â
why toast almonds
While you could use them un-toasted, toasting them makes them more crunchy and enhances their nutty flavor. You will love the additional flavor boost in these almond chocolate shortbread bars!
why is my shortbread dough crumbly?
It’s okay if your shortbread dough is crumbly! In fact most of my best shortbread cookies start out with a crumbly dough. For cookies, chilling the dough helps bring it together. When it comes to a shortbread crust, pressing it firmly into the fan will help it come together and bake into a firm cookie base.
More Dessert Bar Recipes
If you are a lover of shortbread and bar cookies then I hope you enjoy these Almond Chocolate Shortbread Bars too! Enjoy.
FOR THE COOKIE BASE
- ¾ cup butter softened
- ¼ cup granulated sugar
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla
- 1½ cups all purpose flour
- 1 pinch salt (if using unsalted butter add ¼ teaspoon salt)
FOR THE FILLING
- 2½ tablespoons butter
- 1 cup powdered sugar
- 1½ tablespoons cream
- ¾-1 teaspoon almond extract
TOPPING
- 5½ ounces semi sweet chocolate
- 2½ tablespoons butter
- 4-5 tablespoons slivered almonds (toasted)
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Pre-heat oven to 350F/180C. Line an 8 inch square baking pan with parchment paper.
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Place the slivered almonds on a baking sheet and bake 3-4 minutes, move to a clean bowl to cool.
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In a medium/large bowl beat the butter and sugar until creamy approximately 2 minutes, beat in the vanilla, sift in the flour and salt, beat just until mixed. Press the dough evenly onto the bottom of the prepared pan. Bake 25-30 minutes or until lightly golden. Cool completely before adding the filling.
FOR THE FILLING
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In a medium/large bowl beat the butter until smooth, gradually add the powdered sugar, beat until fully combined. Add the cream and almond extract, beat 2 minutes. Spread over the cooled base. Cover with plastic wrap and chill 30 minutes or until firm. Cover with the melted chocolate and sprinkle with slivered almonds. Chill 30 minutes then cut and serve. Enjoy!
How to store the almond chocolate shortbread bars
To prevent them from drying out, store in a covered container at room temperature for 2-3 days or in the fridge for longer storage. Shortbread bars can be kept frozen in a freezer safe container for a few months. Learn all my best tips for storing and freezing cookie bars, I have yet to discover a cookie bar that I can’t freeze!Â
Calories: 274kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 101mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 401IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg