Chocolate Shortcake Bars With Creamy Ricotta Filli
Desserts - Breads
3 sticks butter softened
1/2 cup sugar
1/2 tsp salt
2 tsp vanilla
1 Tablespoon chocolate liquer, optional
4 oz chocolate, semisweet, melted
3 1/2 cups flour
Filling- 1 pound ricotta cheese
1/2 cup sugar
1 tsp vanilla
Preheat the oven to 350 degreese. Line a 13◊9 inch baking pan with aluminum foil and spray with baking spray.
Cream the butter and sugar until light and fluffy by mixing it on medium speed with the paddle attachment in a standing mixer or using a hand mixer.Add the melted chocolate (you can melt it in the microwave or on low heat on the stove),
chocolate liquer and vanilla. Mix to combine.Add the flour and mix just until itís incorporated, being careful not to overmix.
Set aside 2 cups of the dough and refrigerate. Spread the rest of the dough into prepared baking sheet. Sometimes, I like to use a measuring cup to press the dough into an even layer.
Meanwhile, make the filling by mixing all the ingredients together.Pour the filling over the shorbread crust.Take out the reserved dough from the refrigerator and use a box grater to grate the dough over the filling. it should be easy to do, since it will firm up in the refrigerator. If itís too soft, you may want to put it in the freezer for 5-10 minutes.
Bake 30-40 minutes. Drizzle with melted chocolate, if you like.
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