Yield
Makes 50 triangles

Chocolate-covered shortbread is the yummy end to a wonderful meal. You're likely to have all of the ingredients for this recipe stocked in the pantry.

How to Make It

Step 1

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.

Step 2

Press dough into an ungreased 9-inch square pan; prick dough with a fork.

Step 3

Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.

Ratings & Reviews

nmossberg's Review

lalongi
March 05, 2014
Hubby and I enjoyed these. They are easy and had all the ingredients on hand. I thought it had just a bit too much chocolate but husband thought they were just right!! A definite repeat.

myzkyti's Review

ChrisL
January 30, 2013
This was good, but not great. The Slice and Bake shortbread cookies had a much better consistency. I'll definitely try adding the coffee powder to that recipe though, as the flavor was good!

VirginiaLaurie's Review

jillysmom99
December 15, 2012
Delicious! I cut the chocolate in half and used the mini-chips so they did not overwhelm the cookie. I agree that a robust coffee like Starbucks Via helps make these tasty! Will use this recipe again.

ChrisL's Review

Cangar
December 14, 2012
Even though the recipe was easy, do not waste your time. The cookie was dry and did not have the buttery taste you want in a shortbread cookie. The recipe sounded great but was a disappointmet.

lalongi's Review

ebg0607
February 20, 2012
Very easy and unique tasting. I used Medaglia D'Oro instant espresso and it had a wonderful coffee taste. One thing I will change next time is not use so much chocolate on top or omit the chips in the shortbread because it tended to over power the shortbread. But all in all a wonderful treat and a nice ending to a meal even without the ice cream.

coachS's Review

onesosweet89
February 12, 2011
Everyone loved this recipe! My 17yr old wants an entire batch to himself. Found another use for Starbucks VIA!

ebg0607's Review

RobinB
December 28, 2010
EXCELLENT....MELTS IN YOUR MOUTH. THIS IS THE EASIEST RECIPE TO MAKE AND TASTE GREAT.TO MELT THE TOP LAYER OF CHOCOLATE, I PUT IT BACK IN THE OVEN UNTIL IT MELTED THEN SPREAD IT.

jillysmom99's Review

coachS
December 28, 2010
I will make these again and again. They were super easy and delicious. I used Starbucks Via and I admit they were a little heavy on the "coffee" flavor. Next time I would skip the coffee altogether. Using Saran Wrap to press dough into pan made it really easy to avoid a mess. All in all a GREAT recipe.

PeggyO's Review

myzkyti
January 28, 2010
Super easy and gets rave reviews from everyone. I baked the shortbread an extra five or so minutes, and left it in the pan long enough for the melted chocolate chips on top to really solidify. A great dessert for a pot luck or other gathering; transports well and appears to take a lot more work than it really does!!

Vrwest's Review

nmossberg
December 26, 2009
I'd never made shortbread before & was anxious to try this one, it's a winner! To sum up the other reviews: Yes, it takes longer to cook. More like 30 minutes or until just golden brown. I omitted the coffee, as I don't normally buy instant & pressed mixture into a pie plate since it mentioned to cut into triangles. When done, I put choc chips on top, put back in oven for a few mins & then spread them when melted. Cool in fridge. Would be great w/ice cream, too!