Triple Chocolate Shortbread
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Triple Chocolate ShortbreadVisit www.canadianliving.com for full recipe details.based on3 ratings.
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 106106 cal |
| total fat | 7 g7g total fat |
| carb | 9 g9g carb |
| pro | 1 g1g pro |
- Preparation time: 20 minutes
- Cook time : 30 minutes
- Total time : PT50M
Ingredients
- 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate, chopped
- 1 cup butter , softened1 cup butter, softened
- 1/2 cup Splenda® No Calorie Sweetener, Granular 1/2 cup Splenda® No calorie Sweetener, Granular
- 1 tsp vanilla 1 tsp vanilla
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup semisweet chocolate chips 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips 1/2 cup white chocolate chips
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Let cool slightly.
Meanwhile, in separate bowl, beat butter with SPLENDA® Granulated, until fluffy. Stir in melted chocolate and vanilla. Stir in flour and salt, in 2 additions, just until blended. Fold in semisweet and white chocolate chips.
Drop by heaping 1 tbsp (15 mL) onto greased or parchment paper-lined baking sheets, flattening to 1/2-inch (1.25 cm) thickness. Bake in 300°F (150°C) oven until firm to the touch, about 30 minutes.
Transfer to racks; let cool.
Meanwhile, in separate bowl, beat butter with SPLENDA® Granulated, until fluffy. Stir in melted chocolate and vanilla. Stir in flour and salt, in 2 additions, just until blended. Fold in semisweet and white chocolate chips.
Drop by heaping 1 tbsp (15 mL) onto greased or parchment paper-lined baking sheets, flattening to 1/2-inch (1.25 cm) thickness. Bake in 300°F (150°C) oven until firm to the touch, about 30 minutes.
Transfer to racks; let cool.
Source : SPLENDA®
- Keywords : Dessert; Reduced fat; Chocolate; Bake; Butter;
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