[Recipes] Chocolate & Marshmallow Shortbread Bars

Hands-On Time: 35 mins | Total Time: 5 hrs | Yield: 12 slices

Delicious shortbread slices with a crunchy base, chocolate covering, and marshmallow filling resemble homemade candy bars. They are surprisingly simple to build, despite their elegant appearance! The traditional shortbread dough is elevated with almond meal and chocolate powder, then topped with sweet apricot preserves and a fluffy filling of cream cheese and marshmallow fluff. Crunchy toasted almonds and melting milk chocolate complete the slices. Ideal for a decadent post-dinner dessert!

Ingredients

• 2 cups all-purpose flour
• ½ cup almond meal
• ¼ cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 ½ cups (3 sticks) unsalted butter, at room temperature, plus more for greasing
• ¼ cup granulated sugar
• ¾ cup cold apricot preserves (from a 10-oz. jar)
• ½ cup heavy whipping cream
• 6 ounces cream cheese (from an 8-oz. pkg.), at room temperature
• 3 cups marshmallow fluff (from a 16-oz. jar), divided
• 11 ½ ounces milk chocolate chips (1¾ cups)
• 3 tablespoons unrefined coconut oil
• ½ cup sliced almonds, toasted and roughly chopped

Directions

Step 1: Set the oven's temperature to 350°F. Line a large rimmed baking sheet with parchment paper and lightly butter it. Additionally, grease the parchment paper.

Step 2: Mix the flour, cocoa powder, almond meal, and salt in a medium-sized bowl.

Step 3: Using an electric mixer set to medium-high speed, whip the butter and sugar in a large basin until they are pale and fluffy, about 2 minutes. After lowering the speed to low, add the flour mixture and beat for approximately one minute, or until just mixed and a soft dough forms.

Step 4: Press the dough into an 11-by-10-inch rectangle on the baking sheet that has been prepared. The shortbread should be set, dry on top, and have a tiny darkening around the edges after 30 minutes of baking. Allow it to cool fully on a wire rack for around forty-five minutes. (The shortbread can be kept for up to a day at room temperature, lightly covered.)

Step 5: Evenly cover the chilled shortbread with the apricot preserves. Beat the whipping cream in a large bowl for approximately two minutes, or until firm peaks form. Beat 1 cup of marshmallow fluff and cream cheese in a separate bowl on medium speed for approximately one minute, or until smooth. Beat until smooth after adding the final two cups of marshmallow fluff. Add the whipped cream and fold gently until nicely mixed. Leaving a 1-inch border around the borders, spoon the filling over the shortbread's preserves. Let it cool uncovered for a minimum of three hours and a maximum of twelve hours.

Step 6: Put the coconut oil and chocolate chips in a small bowl that can be placed in the microwave. Microwave on high until mostly melted, stirring halfway through 1 minute. Let it stand for 10 minutes, stirring now and then, until smooth.

Step 7: Cut the marshmallow shortbread into 12 rectangles using a sharp knife. Top each slice with a spoonful of melted chocolate and garnish with chopped toasted almonds.

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