Chocolate Shortbread Blondies with Macaroon Topping

Chocolate Shortbread Blondies with Macaroon Topping

It’s official. I have THE BEST followers. I can’t even begin to say how grateful I am to all of you. You’re so supportive and wonderful. After my blog breakdown last week, I received so many kind words and I now know that all of my work is appreciated. If you’re not a blogger, I’ll let you in on a little secret: bloggers love comments and emails. That’s how we gauge our success! If you don’t leave a comment or send us a quick email to let us know we’re doing something right, we’ll never know. So thank you, everyone, for letting me know!

I have a couple of upcoming posts in the works that I’m excited for and I think you will be too! I will tell you that because I’m getting close to 100 “likes” on Facebook and nearly 100 Twitter followers, it’s about time my readers get something in return for being so great. If you’re thinking of a word that begins with ”give” and ends with “away,” you’re correct! So just a heads up to be sure and check back often so you don’t miss out. Don’t worry though. I’ll promote it via Pinterest, Facebook and Twitter too.

Chocolate Shortbread Blondies with Macaroon Topping

In other news, this week I got to attend Online BlogCon and it was so much fun! I had a blast and met a lot of bloggers. I also learned some pretty neat stuff as well, thanks to not only the guest speakers, but also all the amazing bloggers who shared valuable information on the Facebook group. I can’t wait until next year’s conference. Thankfully, in the midst of all the chaos of the conference, I did find time to bake. Yeah, I don’t know how I did it either. I pretty much neglected all of my other duties. However, I am being a little naughty because this recipe wasn’t adapted in any way. I know, I know. Call me lazy. It already had so many elements to it that fit together so perfectly that there really wasn’t any room for adaptation. I guess I could have made Chocolate Shortbread Blondies with Macaroon Topping and Chocolate Ganache Drizzle with Sprinkles on Top, but geeze, I’m pretty sure that title is pushing the 140 character maximum for tweets! So the original recipe will have to do.

Chocolate Shortbread Blondies with Macaroon Topping

Chocolate Shortbread Blondies with Macaroon Topping

Meal type Dessert
Chocolate shortbread blondies with a macaroon topping

Ingredients

  • 3 1/2 cups flour
  • 2/3 cups sugar
  • 1/2 cup cocoa powder
  • 1 2/3 cup butter (cold)
  • 1/2 cup semisweet chocolate pieces (chopped)
  • 2 cups brown sugar (packed)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup salted peanuts or cashews (chopped)

Macaroon Topping

  • 1/3 cup sugar
  • 1/4 cup flour
  • 1 1/4 cup sweetened flaked coconut
  • 3 egg whites (lightly beaten)
  • 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Line a 13x9 inch pan with foil, leaving enough to overlap at the ends. This is so you can grab the foil and lift the bars out cleanly after they've cooled. Grease the foil and set the pan to the side.
2. In a medium bowl, combine 1 1/2 cups of the flour, the sugar and cocoa powder. Cut 1 cup of the butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs. Mix in the chocolate pieces (I just used chocolate chips chopped in a food processor). Press the mixture into the foil-lined pan. Bake 8 minutes or until the crust is set. While the crust is baking, prepare the Macaroon Topping (see below.)
3. In a medium saucepan, add the brown sugar and remaining 2/3 cup of butter. Stir and cook over medium heat until the butter is melted and the mixture is smooth. Remove from heat and cool slightly. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla, remaining 2 cups of flour, baking powder, baking soda and peanuts or cashews.
4. Spread the batter evenly over the crust. Spoon the Macaroon Topping over the batter in small spoonfulls, smoothing carefully to the edges of the pan. Bake for 33-36 minutes or until the topping is slightly brown. Cool in the pan on a wire rack. Using the foil, lift out of the pan and cut into bars.
Macaroon Topping
5. In a medium bowl, stir together sugar and flour. Add the coconut, eggs and vanilla. Mix until combined.

Note

To store: Layer cut bars between sheets of waxed paper in a covered airtight container. Store in refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw bars if frozen.

Recipe from Holiday Baking by BHG

Comments

  1. 1

    Pinned! My sweetie will love these!
    Shiloh Barkley recently posted..Mushroom Pancetta Fajita QuesadillaMy Profile

  2. 3

    So I totally found your blog at the wrong time. Just when I kicked my workout routine and diet into high gear to prepare for my wedding. I’m blaming you if I fall off the wagon!
    Terri H recently posted..The Reason Why I Love Rejection (And Why You May Start Loving it Too)My Profile

  3. 5

    These look absolutely wonderful! Can’t wait to try them!
    Paulette recently posted..How to Install Pantry ShelvesMy Profile

  4. 7

    Found you from blogcon. These brownies look absolutely amazing!! Pinned :)

  5. 8

    AWAITING A PIECE :-)

  6. 9

    Wow. These look beyond good. I also had to pin these!
    Erin recently posted..Tofu BallsMy Profile

  7. 11

    These look so delicious! Can’t wait to try these out. That coconut macaroon topping looks wonderful! So glad I discovered your blog – followed on Twitter and liked on FB. Can’t wait to follow your culinary adventures!
    Rachel recently posted..Caramel Apple Cinnamon RollsMy Profile

  8. 12

    Oh mah gawd. These look fabulous!

    Pinned to make as soon as humanly possible.
    Jen recently posted..Easy Korean Beef Over Rice ~ & What It’s Like to Live With a Food Blogger…My Profile

  9. 13

    You are so right about us bloggers and our comments! Just wanted to let you know that your blondies look so amazing that I am going to make them this weekend even though I’m still losing my post baby weight. Yum. Glad I found your site.
    Rebecca recently posted..Autumn in New England Ain’t Just a Saying…My Profile

  10. 14

    These look so delicious that I want one right now! Looking forward to baking these up one day soon! :)
    Liz recently posted..15 Kid-Friendly Halloween Treats!My Profile

  11. 15

    Will you be my new BFF? And bring these over, like, right now???? Oh my, these are amazing. I’m glad you enjoyed Online BlogCon! And now I’m intrigued by your blog breakdown…I feel like I have those daily.
    Dorothy recently posted..Ginormous Halloween Round-UpMy Profile

  12. 16

    I am so glad I found you’re blog through online blogcon. You have so many amazing recipes including these brownies. Holly yum!
    Nicole recently posted..Cranberry Swirled Apple MuffinsMy Profile

  13. 17

    oh gosh I want to eat your page, it looks so yummy. i am stopping by from Ok Dani.
    TOI recently posted..Brrrrr…My Profile

  14. 18

    Well I sure know what I am making later today. These blondies look awesome, thanks so much.
    Annette recently posted..Starving Yourself To Lose Weight Is DangerousMy Profile

  15. 19

    Look at all those complicated parts :) This is my kind of recipe!! I LOVE the idea of having shortbread as the base. Talk about yum! Gorgeous photos as usual and can’t wait to see what awesomeness you are doing for the giveaway!!
    Erika recently posted..Pancake Fridays: Tres Leches PancakesMy Profile

  16. 20

    your photos look so gooood!! great recipe, thanks for sharing. And this is not the macaron but macaroon as you say it. They are not the same cookie. Glad someone knows the difference. Speaking of macarons i recommend the macaron master with this link http://www.TheMacaronMaster.com thanks for you post!

  17. 21

    I cannot get over the layers on this. Not only do they sound amazing, but they look awesome! I agree with you – no adaption needed for this one!
    Tessa recently posted..SRC: Tortellini and Chicken Sausage SoupMy Profile

  18. 22

    These are going on the Christmas list (yes, I’m starting that list ALREADY…baking might be my favorite part amongst all the Christmas chaos). Though I think I may skip the topping, because I know there are always people who hate coconut – have to keep that in mind when baking for a crowd.

  19. 23

    Bailey, these look amazing! I’ve never baked shortbread cookies before. This looks like the perfect recipe for me to start with. Thanks for sharing!!
    Meghan recently posted..Vegetarian Recipe: Corn, Sweet Potato and Poblano ChowderMy Profile

  20. 24

    Bailey,
    These are amazing! Pinned! and shared on my FB page. I can’t wait to make this recipe. Have a great day :)
    Michelle

  21. 25

    I made these a few weeks ago an they were a HUGE hit! I’m in the market for a chocolate shortbread recipe and was wondering if you’ve used the shortbread crust recipe on it’s own for cookies.

    • 26

      That’s wonderful to hear! I haven’t used the chocolate shortbread crust on its own for cookies. If I remember correctly, it was pretty crumbly. I’m not 100% certain this shortbread would retain it’s shape well for cookies, but it’s worth a try! I will have to test this myself and I’ll let you know what I find out.
      Bailey recently posted..Banana Layer Cake {Guest Post}My Profile

  22. 27

    These look so incredibly ooey gooey, I am drooling! I cannot wait to try these bars!
    Mercedes recently posted..White Chocolate-Dipped Red Velvet Shortbread for the 2012 Great Food Blogger Cookie SwapMy Profile

Trackbacks

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