Halloween Frosted Chocolate Shortbread Bars
Halloween Frosted Chocolate Shortbread Bars
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 bars (4x4)
Measurments:
Shortbread
1 cup butter
3/4 cup white granulated sugar
1/4 cup packed brown sugar
1 tbsp corn syrup
2 tsp vanilla
2 cup all purpose flour
3/4 cup cocoa powder (I used black cocoa, but you can use special dark, dutch process, or any other kind you have!)
Frosting
1/2 cup butter
1/4 cup shortening (crisco) (you can substitute with more butter)
3 cup powdered sugar
4 tbsp heavy cream (or 2 tbsp milk)
1 1/2 tsp vanilla extract
Topping:
add approximately 1/4 cup sprinkles on top
How to make desserts black?
I am in no way being sponsored, but this product is a game changer. The ultimate secret to getting darker desserts is by using black cocoa powder. You can also use dutch processed or special dark cocoa powder, though it just doesn’t compare to the rich color you get when using black cocoa.
Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Mix in vanilla and corn syrup.
Step 4
Add flour and cocoa power to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula. It should be a thick dough (a little drier than normal cookie dough)
Step 5
Line your pan with parchment paper and use binder clips (or any other type of oven safe clips) to clamp down edges. (optional) I also butter my pan to prevent the shortbread from sticking and to help the parchment paper stick to the pan.
Step 6
Flatten shortbread with hand or utensil until evenly distributed in your pan.
Step 7
Bake at 350 for 20-25 minutes (depending on if you have a strong oven or weak oven)
After removed from oven, let sit in the pan for at least 10 minutes. I placed mine in the fridge for an additional 10 minutes to allow the frosting to not melt. (you can always just let it sit at room temperature for another 10 minutes, or until its at room temperature.
Step 8
For frosting, beat butter and shortening together until mixture turns off-white.
Then add your powdered sugar until fully incorporated.
Lastly add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out)
Step 9
Frost your shortbread in the pan and spread it out with a utensil (I used a spatula). Lasty, add Halloween sprinkles on top and cut your bars (I cut mine 4x4 to get 16 bars).
Put in fridge to store up to 10 days or leave at room temperature for up to a week