Chocolate Stripe Shortbread

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. In separate bowl and in same way, melt milk chocolate. Let cool to room temperature.

In bowl, beat butter with sugar until fluffy; stir in vanilla. Stir in flour and salt. Scrape half into separate bowl; stir in bittersweet chocolate. Remove one-third of the remaining vanilla dough and set aside. Stir milk chocolate into remaining two-thirds.

On plastic wrap, shape half of the bittersweet chocolate dough into 9- x2-inch (23 x 5 cm) rectangle. Shape half of the milk chocolate dough into 9- x 1-3/4-inch (23 x 4.5 cm) rectangle; place in centre of bittersweet chocolate dough. Roll half of the remaining vanilla dough into 9-inch (23 cm) log; place in centre of milk chocolate dough. Wrap plastic wrap around remaining dough; press into triangle. Repeat with remaining dough. Refrigerate until firm, about 2 hours. (Make ahead: Freeze in airtight container for up to 3 weeks.)

Cut triangle into 1-4-inch (5 mm) thick slices. If straight edges are desired, trim edges to straighten. Arrange, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, until firm to the touch and bottoms are slightly golden, about 20 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 month.)

Source : Canadian Living Magazine: December 2006