Chocolate Nutty Shortbread

bars There’s a graduation gown hanging in my dining room, a pile of to-do lists on my counter, and a ka-jillion cookies in my freezer.

I can’t believe that we’re less than a week away from graduating our oldest son!

My dad and sister came down over the weekend to help out with the long list of projects.

What a blessing they were!

Dad worked on hanging doors and trimming out another room.

Teresa baked, sewed, ironed, cleaned, organized, and helped me make more lists. She even did windows. 🙂

All that good help needed some good food – like this shortbread cookie with a yummy mixed nut center topped with a layer of chocolate. Don’t even ask how many calories – trust me we worked them all off! 🙂

Chocolate Nutty Shortbread


2 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter (1-1/2 sticks)

Nutty Filling:

14 tablespoons butter
1 can (14 ounces) sweetened condensed milk
4 tablespoons light corn syrup
9 ounces mixed nuts

Chocolate topping:

12 ounces chocolate – I used a mix of semi-sweet and dark

Heat oven to 325 degrees. Line 9 x 9 x 2 inch-square baking pan with regular or nonstick foil.

Shortbread: In food processor, process flour, sugar and butter until mixture looks sandy and begins to clump. Turn into pan; press over bottom. Prick all over with fork. Bake in 325 degree oven 5 minutes. Lower heat to 300 degrees; bake 30 to 40 minutes or until crust is pale gold. Let cool completely in pan on wire rack.

Peanut-Caramel Filling: In large bowl, melt butter. Whisk in condensed milk and corn syrup. Cook on medium heat until boiling, stirring all the time. Mixture should be thickened and lightly golden brown. Let stand 1 to 2 minutes. Whisk. Stir in mixed nuts. Spread over cooled shortbread mixture.

Chocolate Topping: In double boiler, combine chocolates. Heat until melted, stirring to combine. Spread chocolate over nutty filling. Let cool. Once chocolate is set, with sharp knife, cut into 24 bars.


I’ve linked this post up with Tempt My Tummy Tuesday At the Well and Tasty Tuesday at Balancing Beauty and Bedlam.

Gooey Mixed Nut Bars

Rocky Road Bars My husband loves eating. He loves my cooking. He loves sitting down at the table and having his meal just show up.

After being a bachelor for a few years, he is not a picky eater and has never complained about what I put down in front of him.

But he’s also never requested anything. So when he actually clipped a recipe out of a newspaper, I paid attention.

And I made it for him.

Seems this man of mine has really good taste! These are amazing! I took them to a church event and come home with just one tiny bar. (Which would have been eaten as well, but I hid it so I could take a picture of it – and yes, my husband got to eat it after the picture!)

Gooey Mixed Nut Bars

1 – 1/2 cup flour
3/4 cup packed brown sugar
1/2 teaspoon salt
1/2 cup and 1 tablespoon chilled margarine
1 cup butterscotch chips
1/2 cup light corn syrup
1 can (12 oz.) salted mixed nuts

Combine the flour sugar and salt. Cut in 1/2 cup butter until coarse crumbs. Press evenly into an ungreased 11″ x 7″ pan. Bake at 350 degrees for 15-18 minutes until the edges are golden brown.

In a 2 quart saucepan, combine one tablespoon butter, the butterscotch chips and the corn syrup. Cook until melted. Stir in the nuts.

Spread mixture evenly over the crust.  Bake for 10-15 minutes or until the edges are bubbly.

Cool completely before cutting.