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Chocolate-Dipped Strawberry Shortbread Bars

Chocolate-Dipped Strawberry Shortbread Bars - featured image
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Decadent, buttery shortbread bars layered with jammy strawberry filling and dipped in silky chocolate. This easy dessert is perfect for potlucks, gifting, or a cozy treat at home.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 cup unsalted butter, softened (226g)
  • 1/2 cup powdered sugar (60g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 teaspoon salt (2g)
  • 1 1/2 cups fresh strawberries, hulled and diced (200g) or frozen, thawed and drained
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon lemon juice (15ml)
  • 1 cup semi-sweet chocolate chips (170g) or chopped chocolate bars
  • 2 teaspoons coconut oil (10ml)
  • Optional: freeze-dried strawberries, crushed
  • Optional: sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease.
  2. In a large bowl, cream together butter and powdered sugar with a hand mixer for about 2 minutes until light and fluffy. Add vanilla extract and salt, mix again.
  3. Gradually add flour, mixing just until a crumbly dough forms. Do not overmix.
  4. Press dough evenly into prepared pan. Prick top all over with a fork. Bake for 20-25 minutes, until edges are golden and top looks dry. Let cool in pan.
  5. In a small saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring often, until berries break down and mixture thickens (about 10 minutes). Let cool slightly.
  6. Spread strawberry mixture over cooled shortbread base, smoothing to edges.
  7. Chill pan in fridge for at least 30 minutes (or freezer for 15 minutes) to set filling.
  8. Lift bars out using parchment overhang. Slice into 16 bars (4 rows by 4 rows), wiping knife between cuts.
  9. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring after each, until smooth and glossy. Alternatively, melt using a double boiler.
  10. Dip one end of each bar in melted chocolate, letting excess drip off. Place on parchment to set. Sprinkle with freeze-dried strawberries or sea salt if desired. Let chocolate firm up (about 15 minutes at room temp or 5 minutes in fridge).
  11. Serve immediately or store in an airtight container for up to 5 days.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips. Jam can be substituted for fresh strawberries. Chill bars before slicing for clean edges. Store in airtight container up to 5 days or freeze up to 2 months. Wipe knife between cuts for neat slices.

Nutrition

Keywords: shortbread bars, chocolate dipped, strawberry dessert, easy dessert, potluck recipe, kid friendly, egg free, nut free, homemade gift, summer dessert

Find it online: https://leilameals.com/chocolate-dipped-strawberry-shortbread-bars-easy-dessert-recipe/