Shortbread Candy Bars

These were rich and delicious.  I liked the Reese's Pieces better than the M&Ms, but both went very well with a glass of milk! 


Makes 16 bars
1 cup (2 sticks) unsalted butter, room temp
3/4 cup packed light-brown sugar
1-1/4 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)


Preheat oven to 350F. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30-35 minutes.

Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars. (Store in an airtight container, at room temperature, up to 4 days.)

Recipe from Everyday Foods.