Chocolatey-Almond Topped Shortbread

• 1 stick Very Soft Butter
• 1/3 cups Sugar
• 1 cup + 2 Tablespoons All-purpose Flour
• 1 pinch Salt
• 2 bars (3.52 Ounce Bars) Toblerone Chocolate-Almond Candy Bars

1. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. Cream the butter and sugar until well blended.
3. Add the flour and salt and mix to make a stiff crumbly dough. It will not completely hold together.
4. Dump the dough onto the parchment paper lined baking sheet and pat into an 11x7 inch rectangle. Bake until light golden brown, about 35 minutes.
5. Immediately after removing from oven, sprinkle with the chopped chocolate. (use more or less than 2 bars, depending on the ratio of chocolate to shortbread that you like)
6. Let set about 5 minutes, then smear the chocolate with an offset spatula or table knife.
7. Place in refrigerator or freezer until firm, then cut into small squares with a very sharp knife.

butter, sugar, salt, chocolatealmond

Taken from tastykitchen.com/recipes/desserts/chocolatey-almond-topped-shortbread/ (may not work)