Cinnamon Shortbread Bars

Cinnamon Shortbread Bars start with a buttery shortbread cookie with added cinnamon and a chocolate ganache on top.

Course Dessert

Cuisine American

Keyword Cinnamon Shortbread Bars

Prep Time 15 minutes

Cook Time 40 minutes

Chill 4 hours

Total Time 4 hours 55 minutes

Servings 16 squares

Calories 343 kcal

Author Amanda Rettke--iambaker.net

Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper, allowing the paper to hang over two sides.
In the bowl of a stand mixer with a paddle attachment, mix the flour, cornstarch, sugar, cinnamon, and salt at low speed until combined (about 5 seconds).
Cut the cold butter into ½-inch cubes. Place the butter cubes in a small bowl and toss with ¼ cup of the flour mixture.
Add the floured butter (with any extra flour) to the bowl of the stand mixer. Mix on low speed until the dough is light yellow in color and small crumbs (about 4 minutes).
Remove bowl from stand mixer and use your hands to toss the mixture and rub any remaining butter bits into the flour mixture.
Press the shortbread mixture firmly and evenly into the lined pan, smoothing it with the back of a spoon. Using a fork, pierce dough at 1-inch intervals.
Bake 35-40 minutes, or until the top and edges are lightly golden brown.
Remove the shortbread from the oven. While the crust is still hot, press it down with a spatula and set it aside to cool while you prepare the chocolate ganache.

Place heavy whipping cream in a large microwave-safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into the cream. (It may rise up and bubble and this is okay.)
Let sit for 5 minutes. Then, whisk the chocolate and cream until shiny and smooth, about 1 minute.
Spread the ganache evenly over the cooled shortbread with an offset spatula.
Let the bars chill in the refrigerator for at least 4 hours before serving.