Ruby Chocolate Shortbread Bars: A Buttery, Fruity Twist on a Classic

👩‍🍳 Instructions

1. 1

   In a large mixing bowl with a stand mixer (paddle attachment) or hand mixer, cream the softened butter on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
2. 2

   Gradually add the granulated sugar and beat for another 3-4 minutes until the mixture is very pale and fluffy. Mix in the vanilla extract and salt until just combined.
3. 3

   In a separate medium bowl, whisk together the all-purpose flour and cornstarch. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. The dough will be thick and crumbly.
4. 4

   Lightly grease and flour an 8x8 inch square baking pan, or line it with parchment paper, leaving an overhang on two sides. Press the shortbread dough evenly and firmly into the bottom of the prepared pan, ensuring the surface is level.
5. 5

   Evenly sprinkle the ruby chocolate callets over the pressed dough. Gently press them down slightly into the dough.
6. 6

   Cover the pan with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 1 hour.
7. 7

   Preheat your oven to 325°F (160°C). Remove the chilled shortbread from the refrigerator. Using a fork, prick the top of the dough all over to allow steam to escape during baking.
8. 8

   Bake for 30-35 minutes, or until the edges are lightly golden and the center is set. The ruby chocolate will be melted and slightly swirled into the top.
9. 9

   Remove the pan from the oven. Immediately, while still warm, score the shortbread into 16 bars or squares using a sharp knife. Do not cut all the way through yet.
10. 10

    Allow the shortbread to cool completely in the pan on a wire rack before fully cutting through the scored lines and removing the bars. This prevents crumbling. If needed, chill briefly to firm up before final cutting.