Skor Shortbread

By Yvonne-2

Ingredients

• 2 skor bars
• 3/4 cup unsalted butter @ room temp
• 1/2 cup sifted icing sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1 1/4 cup all purpose flour

Preparation

Step 1

Place over rack at lowest level. Preheat oven to 300. Coarsely chop 1 chocolated bar into ¼ “ pieces. Set remaining chocolate bar aside. In a medium mixing bowl, beat butter till smooth. Gradually beat in sugar till light & fluffy. Beat in vanilla & salt. Using a wooden spoon, stir in 1 cup of flour until just mixed. Stir in remaining flour with chopped chocolate bar pieces until just mixed.

Scrape dough into an ungreased 8” pan. Lightly flour fingers, pat mixture to even thickness. Using a fork, pierce dough every inch. Finely chop remaining chocolate bar and sprinkle over top. Bake at 350 degrees 35-40 mintes or until edges are golden brown.

Immediately cut into 16 squares and cool completely in pan. Store in an air tight container in a cool place or in the refrigerator for up to 2 weeks.