Chocolate Butterscotch Shortbread

from Top Chef

submitted by Sue Gilbert

preparation time: 2+ hours overall

serves 12 or more

2 sticks unsalted butter, softened

¾ cup dark brown sugar

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

½ cup butterscotch chips

8 ounces dark chocolate, melted

Preheat oven to 300 degrees.

Beat butter and sugar together, using the paddle attachment of your mixer. Beat for three minutes until light in color and fluffy. Add vanilla, reduce speed and slowly add flour and salt until just combined. Mix in butterscotch chips and stir until evenly distributed.

Grease a 9x9-inch baking pan. Press dough evenly into pan and refrigerate for 20 minutes. Score the dough into eighths in one direction and quarters in the other direction to make 32 sections.  Pierce dough all over with a fork.

Bake until firm and slightly golden brown around the edges, 50 to 60 minutes. Immediately cut the cookies along the scoring and then cool in the pan.

Remove cookies from the pan and place on a baking sheet.  Dip each cookie into the chocolate, covering about ½ of the cookie. Refrigerate until the chocolate is set, about 30 minutes.

If you are a butterscotch fan, these are heaven.