Shortbread, when done right, is one of the my favorite ways to end a meal. The way that a light sweet cookie is infused with a crispy buttery crumb speaks right to my carb loving heart.
Preheat oven to 350 degrees. Line 9-inch square baking pan with parchment paper and allow paper to overhang 2 sides.
In a stand mixer, combine butter and sugar on medium to medium-high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.
Remove pan from heat and add in chocolate, stirring vigorously with a spatula until chocolate is melted and smooth.
Spoon ganache over cooled shortbread and spread evenly with an offset spatula.
Chill for at least 4 hours and and until ready to serve.
Loosen the sides of the shortbread with a sharp knife. Lift up the bars with the sides of the parchment paper and gently set on a cutting board to cut. If you cut into 1-inch pieces recipe yields 64 squares.