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Cocoa Shortbread Bites

1 c. unsalted butter, cut into cubes

2 c. flour

6 T. unsweetened cocoa powder

¾ c. sugar

2 regular sized Hershey chocolate bars

2 t. coconut oil


1. In a medium stainless steel sauce pan melt the butter over medium heat, stirring until the butter turns golden and small brown bits start to form in the bottom of the pan, will take about 5 minutes. Pour the butter into a bowl and place in the fridge for 30 minutes or until semi-firm.

2. Meanwhile grease an 8x8 glass baking dish with cooking spray.

3. Remove the butter from the fridge and place in a stand mixer beating for 1-2 minutes or until creamy. Sift in the dry ingredients {flour, sugar, cocoa}. Combine until the dough starts to come together. Press it together and form it into the greased dish, pressing down until flat. With a sharp knife cut the dough {only ¼ down} into 24 pieces. Cover with plastic wrap and refrigerate for 24 hours.

4. Preheat the oven to 325 degrees. Cut cookies along the already scoured lines. Place on a baking sheet. Bake for 20 minutes. Cool completely.

5. In a small bowl combine the broken up Hershey bars and coconut oil. Microwave in 20 second intervals, stirring in between, until smooth. Take cooled cookies and dip halfway into the melted chocolate. Place back on the baking sheet to firm up. If the chocolate has trouble setting up, place back in the fridge. Store in an airtight container for up to a week, or the freezer for up to one month.

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