Choc-Drizzle Shortbread Bars
Super simple Weet-Bix shortbread bars have a classic crisp texture with a fun chocolate drizzle. Perfect for serving special guests at home, or gifting to friends and family.
- Skill Easy
- Prep time 10 mins
- Cook time 45 mins
- Servings 12
Ingredients:
- 3 Weet-Bix, very finely crushed
- 1 cup plain flour (130 g)
- 1/4 tsp salt
- 1/3 cup granulated sugar (80 g)
- 150 g margarine or vegan butter, very cold
To decorate:
- 40 g dark chocolate, melted
Method:
- Preheat oven to 160°C (320°F). Lightly coat a 20 cm square tin with cooking oil spray, and line base and two sides of the pan with a strip of baking paper.
- Crush Weet-Bix very well, or pulse in a processer or blender until fine. Tip Weet-Bix into a bowl with flour, salt, and sugar. Stir well.
- Working quickly, add margarine and use fingertips to rub into the dry ingredients until well incorporated.
- Transfer dough to the prepared pan, press into an even layer, and smooth surface. Score into 12 (2 x 6) bars. Use a fork to prick each bar three times.
- Bake 40 – 45 minutes until shortbread is golden. Cool in pan 10 minutes, then use a sharp knife to carefully cut shortbread along score lines. Leave in pan a further 30 minutes to cool completely.
- Use paper overhang to carefully remove shortbread from pan. Separate bars and drizzle with melted chocolate.
Tips:
Shortbread can instead be scored into 18 (3 x 6) bars or 24 (4 x 6) bites.
Nutritional information:
-
Per Serve
-
Energy (kJ)688
-
Energy (Cal)164
-
Protein (g)2
-
Fat (g)9
-
Saturated Fat (g)3
-
Carbohydrate (g)19
-
Sugars (g)8
-
Dietary Fibre (g)0.9
-
Sodium (mg)101
-
Potassium (mg)51
-
Iron (mg)0.7
-
Calcium (mg)5
