Chocolate Shortbread Fingers Chocolate Shortbread Fingers

Author: Canadian Living

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2010




In bowl, cream butter with sugar. Stir in cooled chocolate and vanilla.

In separate bowl, whisk together flour, cocoa, cornstarch and salt; stir into butter mixture. Turn out onto lightly floured surface; knead until smooth, 5 to 10 turns.

Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until chilled, about 30 minutes. Score into 24 bars. Using fork or wooden skewer, prick each once or twice.

Bake in 325°F (160°C) oven until firm, about 40 minutes. Let cool in pan on rack for 5 minutes.

Topping: Using sharp knife and leaving in pan, cut through score lines; let cool completely. Drizzle with chocolate.

Nutritional facts Per bar: about

  • Sodium 25 mg
  • Protein 1 g
  • Calories 113.0
  • Total fat 7 g
  • Potassium 32 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 4.0
  • Folate 7.0
  • Vitamin A 5.0
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Baking & Desserts

Chocolate Shortbread Fingers