*You can adjust your topping amounts to your preference. If you want almost solid chocolate on top, use a full cup. If you'd like a little breather between your chips, go with 3/4 cup. Same for the nuts. Add more or less.
*If you use unsalted butter, add 1/2 teaspoon salt to the flour mixture.
*To speed up the cooling process, once the pan is just barely warm, you can put it in the refrigerator, uncovered, to help it set up. (I never put anything hot into the refrigerator.)
*This is a rich bar. I cut it into 16 squares for the photos, but you could easily cut it into 25 squares (5 x 5) or even 32 rectangles (4 x 8) and it will still be a satisfying portion.
*I baked this batch about 35 minutes, but it didn't caramelize as much as my other tests did at 30 minutes. I think I will try pushing it to 40 minutes next time and see if the shortbread can handle the extra time.
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