Hershey Brown Sugar Shortbread Bars
User Reviews
4.6
Hershey Brown Sugar Shortbread Bars
Description
This recipe starts by creaming salted butter with packed brown sugar until smooth, then blending in an egg and vanilla for moisture and flavor. All-purpose flour and a pinch of salt are mixed in to create a thick, slightly crumbly dough that is pressed evenly into a parchment-lined pan. The crust is baked at 350°F until set and edges turn just golden.
Immediately after removing from the oven, unwrapped full-size Hershey chocolate bars are placed atop the warm shortbread. The residual heat melts the chocolate enough for it to soften and spread when cooled. If needed, bars can be returned to a warm (turned off) oven to encourage melting.
Once cooled, the layered bars provide a contrast of textures: a tender, buttery crust beneath a smooth, sweet milk chocolate topping. Cut into 20 pieces for serving, they make a sweet snack or dessert item.
Calorie estimates vary by ingredient brand; for precise nutritional information, consult a nutritionist. The bars bake well in different pan sizes with slight time adjustments.
Ingredients
- 1 cup butter room temperature, salted
- 1 cup brown sugar 235 grams, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams)
- 1/4 teaspoon salt
- 10-12 chocolate bar full size, Hershey brand
Instructions
- Preheat the oven to 350º Fahrenheit. Lightly grease a 10x15" or 9x13" baking pan. Line with parchment paper so that you can easily remove the bars.
- In a bowl, cream the butter and brown sugar until smooth.
- Add the egg and vanilla. Mix again, scraping the sides of the bowl as needed.
- Add the flour and salt. Mix just until combined. The mixture will be thick and slightly crumbly.
- Place the mixture into the prepared pan and press along the bottom to cover it evenly.
- Bake for 17 minutes (10x15" pan) or 18 minutes (9x13" pan) until the shortbread is set and just slightly browned around the edges.
- When the bars come out of the oven, immediately place the unwrapped Hershey bars on top of the cookie bars. Let them sit for about 5 minutes to melt. The cookie bars should be warm enough to melt the chocolate if you put them on right away. If for some reason they are not melting, place them in the oven (the oven can be turned off...it will still be warm from baking) for about 2-3 minutes to finish melting the chocolate.
- Use a spatula to smooth the chocolate evenly.
- Immediately sprinkle on any toppings such as holiday sprinkles.
- Allow the chocolate to set. This will take a couple of hours.
- When the chocolate is still slightly soft, use a sharp knife to cut the bars.
- Store in an airtight container at room temperature for 4-5 days. These also freeze well for up to 6 weeks.
Notes
- Cut the bars into 20 pieces for serving; this size provides balanced portions.
- If the chocolate does not melt fully on top, place the bars in a warm, turned-off oven for a few minutes to soften it further.
- Using parchment paper in the pan helps remove bars easily after baking.
- Nutritional values may vary depending on ingredient brands; consult a nutritionist for exact details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 120mg | 5% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 303IU | 6% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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