A two-layer bar with a soft, crumbly shortbread base and rich, dark chocolate ganache topping. Laced with spice, these bars typify what holiday baking should be: simple, sensational and completely irresistible.
Essential Ingredient Chocolate
Prep Time 1hour
Cook Time 25minutes
Total Time 1hour25minutes
¾cupunsalted butterat room temperature
½cupraw cane sugar
4ouncesbest-quality bittersweet chocolate
Preheat oven to 350°F (180°C). Line a 9-inch (2.5 L) square baking pan with parchment paper, leaving an overhang on two opposite sides.
Beat together butter and sugar until fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add flour, cinnamon and a pinch of salt, and stir until evenly combined. Press shortbread into the bottom of the prepared pan and use the bottom of a glass to ensure it is firmly packed.
Bake for 23 minutes or until the edges begin to turn golden brown. Cool in the pan on a rack.
Chop chocolate and place in a medium heatproof bowl. In a small saucepan, warm cream with a pinch of salt over medium heat until it just begins to form steam and boil. Pour hot cream over the chopped chocolate and stir gently with a heatproof spatula until chocolate is melted and mixture is smooth. Let the ganache set for about 10 minutes to thicken slightly.
Spoon the ganache onto the cooled cinnamon shortbread base and spread evenly with the spatula. Cover with plastic wrap and chill the bars for at least 4 hours or overnight. Loosen the sides of the shortbread with a sharp knife. Using the sides of parchment paper, lift the slab out of the pan and place on a cutting board. Cut into 32 squares.
You may want to bake a double batch to keep around for when friends unexpectedly drop in for tea. These bars will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.