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Shortbread Cookie Bars

Shortbread Cookie Bars


  • 3/4 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 1 1/2 cup flour
  • 1 cup sweetened condensed milk
  • 2 tablespoon butter
  • 2 cup 70% cacao dark chocolate bits
  • 1 Harbor Sweets Sweet Sloops Topping Jar


Shortbread Crust: Line a 9 x 13 inch pan with foil and spray lightly with nonstick spray. Beat 3/4 cup of butter and sugar together until combined, 1 to 2 minutes. Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly. Filling: In a small saucepan heat sweetened condensed milk and 2 tablespoons butter together until smooth. Pour over shortbread crust. Bake 12 -15 minutes until filling is bubbly and browned. It will take on a light caramel appearance. Remove from oven. Topping: Immediately sprinkle dark chocolate chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft. Carefully spread the soft chips over the filling more with a spatula. Sprinkle a jar of Harbor Sweets Sweet Sloops Topping over the dark chocolate. Allow to cool completely before cutting into squares. (Put in the refrigerator to speed up cooling process.) Slice and serve. Yields 52 bars cut into 1 1/2 square inch bars.

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