| Portions |
|---|
| 16 bars |
Ingredients
- 1 cup icing sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter, room temperature
For the Almond Butter Layer
- 1 cup almond butter
- 1 cup almond flour
- 2 tablespoons honey
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Directions
- Lightly grease a 9-inch square pan with non-stick cooking spray and line with a sling of parchment paper.
- In a large bowl or the bowl of a food processor, blitz together the sugar, flour, and salt. Cut the butter into pats and add to the flour mixture. Pulse until the mixture resembles fine crumbs and it holds together in a ball when squeezed in your hand.
- Dump the dough into the prepared pan and press into an even layer. Cover and transfer to the fridge to chill for at least 30 minutes or up to 1 day.
- Heat your oven to 350ºF. Bake the pan of shortbread for 15 minutes. Remove from the oven and, using the tines of a fork, poke 9 rows of holes into the dough. Return to the oven for 15 minutes or until lightly golden brown. Set aside to cool completely.
- Meanwhile, in a large bowl, beat together the almond butter, almond flour, honey, and salt until well combined. Spread the almond mixture into an even layer over the cooled shortbread. Add the chocolate chips and coconut oil to a heatproof bowl and melt over a pan of simmering water or in the microwave in 15 second increments, stirring after each until melted. Pour the melted chocolate mixture over the almond butter layer and spread into an even layer.
- Transfer the pan to the fridge to chill before cutting into 16 squares.