Chunky Chocolate Shortbread

Recipe by: Barbara Selley | from 150 Best Diabetes Desserts

Cookstr

Course: Dessert

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

Photo by: Mark Shapiro

This crisp shortbread cookie has lots of crunch from the nuts and a great chocolate flavor from the chopped chocolate.

Yield: Makes 54 bars (1 bar per serving)

INGREDIENTS

1 cup (250 mL) butter, softened
½ cup (125 mL) superfine granulated sugar
1¾ cups (425 mL) all purpose flour
¼ cup (50 mL) cornstarch
4 squares (1 oz/28 g each) bittersweet chocolate, coarsely chopped
2/3 cup (150 mL) coarsely chopped pecans, toasted

Equipment:

13- by 9-inch (3 L) cake pan, ungreased

Directions

Preheat oven to 350°F (180°C).

1. In a bowl, beat butter and sugar until light and creamy. Combine flour and cornstarch. Stir into butter mixture, mixing well. Stir in chocolate and pecans. Press evenly into pan.

2. Bake in preheated oven until lightly browned around eges, 30 to 35 minutes. Let cool completely in pan on rack. Cut into bars or squares.

Notes

This recipe calls for superfine sugar, but it’s not necessary to buy it. You can make it by processing granulated sugar in a blender or food processor until fine.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 74kcal (4%)

Calcium 3mg (0%)

Vitamin C 0mg (0%)

Vitamin A 29mcg RAE (1%)

Potassium 20mg

Magnesium 6mg

Protein 1g

Sugar 3g

Fiber 0g

Total Carbohydrate 7g