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!
Easy Chocolate Crumble Bars
- 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
- Preheat oven to 350°F and grease a 9 x 13 inch baking dish with cooking spray.
- Cream together butter and sugars (1 cup powdered, 1 cup granulated) with electric mixer until well combined. Beat in vanilla.
- Mix flour in at low speed, just until incorporated. The mixture will be crumbly.
- 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.
- Wrap remaining crumb mixture with plastic wrap and refrigerate until needed.
- Remove shortbread crust from oven and set aside.
- Heat sweetened condensed milk and chocolate chips in a saucepan over low heat, stirring frequently until chocolate is completely melted.
- Pour chocolate mixture over prepared shortbread crust. Spread to cover crust evenly.
- Take reserved crust mixture from refrigerator and crumble evenly over top of chocolate mixture.
- Return pan to oven and bake for another 20 to 25 minutes, or until top is a light golden brown.
- Sprinkle powdered sugar lightly over the hot bars. Allow to cool completely before cutting into squares.
Recipe adapted from 12 Tomatoes