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These easy crumble bars combine two of our favorite things, gooey, melty chocolate and rich, buttery shortbread, into a satisfying layered treat. The bars are decadent enough for a special occasion dessert, but we love them best as a comforting snack after a long, busy day, served alongside a cup of coffee or warm tea. The buttery crumbles topped with sweet powdered sugar and held together by rich melted chocolate is just about too much – but we can definitely handle all this goodness!

Chocolate isn’t the only filling that can be used in this recipe, but it sure does help cure a chocolate craving. Mix up a batch of these tempting bars to take to the office or to book club, then stand back and watch them disappear as everyone savors the crumbly chocolate-cookie combination. Just be sure to bring along a few copies of the recipe to share because everyone is going to want one!

Serves 12

1 hour

  • 4 cups flour
  • 2 cups (4 sticks) butter, softened
  • 1 cup powdered sugar, plus extra for garnish
  • 1 cup granulated white sugar
  • 1 tablespoon vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  1. Preheat oven to 350°F and grease a 9 x 13 inch baking dish with cooking spray.
  2. Cream together butter and sugars (1 cup powdered, 1 cup granulated) with electric mixer until well combined. Beat in vanilla.
  3. Mix flour in at low speed, just until incorporated. The mixture will be crumbly.
  4. Press 1/2 of crumb mixture firmly into prepared pan to make shortbread crust. Bake in preheated oven for 20 to 25 minutes until crust is set.
  5. Wrap remaining crumb mixture with plastic wrap and refrigerate until needed.
  6. Remove shortbread crust from oven and set aside.
  7. Heat sweetened condensed milk and chocolate chips in a saucepan over low heat, stirring frequently until chocolate is completely melted.
  8. Pour chocolate mixture over prepared shortbread crust. Spread to cover crust evenly.
  9. Take reserved crust mixture from refrigerator and crumble evenly over top of chocolate mixture.
  10. Return pan to oven and bake for another 20 to 25 minutes, or until top is a light golden brown.
  11. Sprinkle powdered sugar lightly over the hot bars. Allow to cool completely before cutting into squares.

Recipe adapted from 12 Tomatoes

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