After the truly orgasmic feedback I received from the Orange Pecan Chocolate Caramel Graham Million Dollar Bars (seriously – you should see these text exchanges from the recipients), I decided another shortbread recipe was in oder. This time a little fruit – strawberry – and chocolate, of course. And, when I delivered to the boys next door, one said, “You’ve already stated two of my very favorite things on earth. I can’t wait to dig in!”
Thus, today we have a almond infused shortbread crust topped with a mixture of chocolate covered freeze dried strawberries and rich chocolate ganache – and just a little powdered sugar for the prettiness.
Strawberry Chocolate Almond Shortbread
Ummm… if you haven’t yet tried the orgasmic Orange Pecan Chocolate Caramel Graham Million Dollar Bars yet, you really must. REALLY.
Perhaps either of these two shortbread confectionary treats should be your pre-game Turkey Deal snack!
Strawberry Chocolate Almond Shortbread
1 cup butter, melted and cooled
2 cups all purpose flour
1 cup powdered sugar
1 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. sea salt
15 oz. milk chocolate covered dehydrated strawberries
10 oz. dark chocolate chunks
1/3 cup whole milk
1/4 tsp. almond extract
powdered sugar (for dusting)
Preheat the oven to 325 degrees.
Mix together the melted and cooled butter, flour, sugar, baking powder, almond extract, and sea salt. Stir well until a somewhat stiff dough forms.
Line a square baking dish with parchment, press the dough into the square evenly, and bake for 15-20 minutes, until fragrant and golden brown.
While the crust cools, over VERY low heat, melt the dark chocolate, stirring frequently, and whisking in the cream and additional almond extract.
Top the somewhat cooled crust with 5 oz. milk chocolate strawberries. Then, spread the warm ganache over the top, and sprinkle the final 10 oz. of milk chocolate strawberries over the top, evenly. Chill for several hours.
Dust with powdered sugar before slicing and serving.
