Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.


Recipe Summary

15 mins
25 mins
20 mins
1 hr
1 9x13-inch baking dish


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.

  • Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.

  • While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.

  • Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Cook's Note:

Substitute 1 teaspoon vanilla extract for the vanilla bean, and use semisweet chocolate chips instead of dark, if preferred.

Nutrition Facts

169 calories; protein 1.5g; carbohydrates 17g; fat 10.9g; cholesterol 24.5mg; sodium 6.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I thought these shortbread cookies were not as buttery as expected. I also much prefer them without the chocolate ganaches. I melted the chocolate chips in the microwave once melted I added the heavy cream. Much easier than having to do on the stovetop. Read More