This weekend was spent in a “new recipe trying out” frenzy. Everything from raw pasta, to vegan pesto, to crazy treats. I also made the most amazing dinner last night, I cannot wait to share it with you this week.
Sometimes a dessert just really doesn’t need much explanation- the pictures really do it justice. That’s what happened with these little gems.
I absolutely love finding treats that I can customize with whatever I have around the house- or to whomever I am serving them to. For example if there are some people in your household that don’t like peanut butter (I cannot even talk about this) you can put cranberries and almonds on top of these bars. If you’ve got someone’s birthday coming up, throw some of their favorite cookies on top.
You get the picture. These little bars are going to be your go to dessert from now on, I promise it. Mainly because they use so few ingredients- and it’s typically things you have on hand.
Just do it I tell you… it’s Monday, have that extra cup of coffee (enter the Sugarfina giveaway- winner announced tomorrow!) and take a moment to bake up some sweets. Recipe after the jump!
Reese’s Cup Vanilla Shortbread Bars
1 cup of all purpose flour
1/4 cup of sugar
1/2 cup of butter, softened to room temperature
Preheat the oven to 350 degrees. Line a brownie pan with parchment or aluminum foil (this allows for easier removal from the pan).
In a bowl combine the flour and sugar, cut in the butter until the mixture is crumbly. Pour the shortbread mixture into the pan and press down with your fingers, until the shortbread covers the entire bottom (tip: press down the dough with your hand in a ziploc bag sprayed with nonstick cooking spray-makes it easier)
Prick the dough with a fork and bake for 12-15 minutes, depending on how thin you’ve pressed the crust down. It should be brown around the edges. Remove from oven
White Chocolate Topping:
3 cups of white chocolate chips or white chocolate candy melts
1 cup of your favorite candy, cookies, or nuts/etc chopped
Place chips into a microwaveable safe bowl. Microwave in 30 second increments, stirring after each time, until it is completely melted and smooth.
Pour overtop of the shortbread crust, smooth out with a spatula. Sprinkle the toppings on top of white chocolate.
Allow to fully set before trying to remove from the pan. I let mine sit overnight.