Chocolate Blackberry Shortbread

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Chocolate Blackberry Shortbread

Simple. Stunning. Chocolate Blackberry Shortbread

Course Bar, Cookie, Dessert

Cuisine American

Keyword Bar, Cookies, Dessert

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings squares

Calories 252kcal

Author Jen

Ingredients

3/4 cups or 1 1/2 sticks unsalted butter room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1½ cups unbleached all-purpose flour
10½ ounces or 3/4 bag chocolate - chopped or chips
1/2 cup blackberries
1/4 cup unsweetened coconut - toasted or not, your choice - both good!
1/4 cup honey roasted sliced almonds

US Customary - Metric

Instructions

Preheat oven to 325° F. Line a 9" square pan with parchment paper. Set aside.
Using an electric mixer on medium/medium/high, cream butter and powdered sugar in a medium-sized bowl. Add flour and salt and combine until crumbly.
With your hands, a tart tamper, or the bottom of a dry measuring cup, press the dough into the 9-inch square pan.
Bake until golden, 30-40 minutes. Because ovens vary, begin checking five minutes prior to earliest finish time. Remove and cool on a wire rack.
Meanwhile and if wanting toasted coconut -
On a piece of aluminum foil spread shredded or hunks of coconut then place directly on the toaster oven rack. Set to medium toast. Coconut's quick to brown, so keep a watchful eye. Once the coconut is golden, remove from the oven. If left on the foil, the coconut will continue to cook, so transfer to a plate or bowl to cool.
Once cool, melt chocolate one of two ways:
Double Boiler
Add one-inch water to double boiler or medium pot. Set over medium heat fitted with a medium bowl. Once warmed, add chopped chocolate or chips to the bowl. Melt chocolate, while stirring every so often.
Microwave
Add chopped chocolate or chips to a microwave safe bowl. Start with 1 minute on high, then for 20 second bursts, stirring after each interval. Ready is when chocolate is almost completely melted. Stir the rest of the way until melted and a lifted spoon streams chocolate.
Pour chocolate in the middle of the baked shortbread. Hold each side of the pan and move the chocolate side to side until even across the shortbread. Place blackberries in the middle of each "imagined" square, then sprinkle with coconut and honey roasted almond slices.
Continue to cool on a wire rack. Serve room temperature, or place in refrigerator until cold. Cut into squares. Share the magic!

Notes

Adapted from Sweet Paul <3

combinations are endless with this dessert: the original - Toblerone, cranberry, any nut. I usually use dark chocolate, hazelnuts/pecans/walnuts/almonds and dried blueberries/dates/figs/raisins and coconut. During the holidays, we've used chocolate bars with toffee, salt, etc. but drift back to plain good quality dark chocolate.
I happen to have some Trader Joe's honey roasted sliced almonds in the cabinet, so included them instead of plain roasted nuts this time. They added sweet/salty to the berries : )
squares best store airtight in the refrigerator or freezer. They seem to last forever in the freezer. We take a couple out when ready to eat and leave on the counter for 5-10 minutes.

Nutrition