½cup(90g)semi-sweet chocolate chips or flavor of your choice
⅛cup(18g)chopped nuts - optional
Instructions
Make a parchment paper or foil sling for an 8-inch pan. This is essential if you want any hope of getting the bars out of the pan without crumbling.
Preheat oven to 350˚F (170˚C).
Stir 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt together in a small bowl. Pour in 1/4 cup melted butter and stir. Use your fingers to mix butter with dry ingredients thoroughly.
Dump butter/flour mixture in to pan and pat down smooth. Bake in preheated oven for 20 minutes.
Immediately after removing from the oven, sprinkle 1/2 cup semi-sweet chocolate chips or flavor of your choice evenly over the surface of the shortbread cookie base. Allow to sit until all chips are completely melted and soft.
Carefully use a knife or the back of a spoon to spread soft chips in an even layer. If desired, sprinkle 1/8 cup chopped nuts over the top. Put in refrigerator until chocolate layer hardens. Remove cookies and sling from the pan carefully. Slice into 16 pieces.