Ginger Iced Chocolate-Chip Shortbread Bars

          Last night, I lifted this bar in cheers to celebrate my new job offer to work in the bakery department of a Whole Foods in Denver! (Major whoops and cheers going on in the back of the recent college graduate's mind). When I bit down, I was greeted with a new favorite baked good-the best thing I have made in months! I was slightly skeptical of these at first, foolishly thinking they would be just another bar. By golly, I couldn't have been more wrong though! This slice of heaven, has a complimentary sweet and salty flavor weaved in its components. Not to mention the true decadence the of soft, buttery, shortbread character. I am head over heals for these bars. I want to eat them more, I want to make them more, and I want to wiggle around in happiness from eating another one because they are that good.

Eyes close and a smile forms as Corey experiences first bite happiness

       They have a buttery and just properly salted shortbread base that is packed with mini chocolate chips. This part alone could send me into sweet bliss, but then they are glazed with a thin layer of a ginger, honey icing. My goodness I was launched into wide-eyed happiness during my first bite due to true surprise at how scrumptious they were. They melt in your mouth, provide the right amount of chew, and are a true example of how food can properly balance flavors to please your palate. A perfectly satisfying bite in every way possible, one teeth sink into these bad boys I guarantee you can't put it down (and thats not something I would promise on every sweet). I am dreaming of another one now...

Inspired by David Lebovitz's "Ginger Crunch"

Oven Temp: 375 F

Dish: 8x8 square cake pan; pressed in with aluminum foil and greased. 

Ingredients for Shortbread:

9 TBSP unsalted butter, room temperature (very soft, but not melted)

1/2 C sugar

1 1/2 C all purpose flour

1 (shy) TSP baking powder

1/2 TSP salt 

1 1/2 TSP ground ginger

1/3 C mini chocolate chips-because the base if pretty thin and the shortbread batter is crumbly, it is important they're mini.

Ingredients for Icing: 

5 TBSP unsalted butter

2 TBSP honey

3/4 C powdered sugar

1 TBSP ground ginger

Instructions: 

1. Preheat your oven to 375F.

2. Add 9 TBSP of butter and sugar to a large mixing bowl.

3. Using a hand mixer, beat the butter and sugar together until VERY light and fluffy-"creaming" (more details on creaming on the Lemon Vanilla Cookies-this is an extremely important process for cookies).

My favorite kitchen companion

4. Whisk together the flour, baking powder, salt, and ginger in a separate bowl.

                 5. In three turns, add the dry ingredients to the wet ingredients, mixing together on the lowest speed.

---The mixture will be very coarse and crumbly: You are doing it right! 

6. Add in the chocolate chips and mix together with your hands till they are evenly incorporated.

7. Transfer the dough mixture into the prepared baking dish.

8. Spread the dough over the pan and press it in until it forms an even layer. Do your best to make it smooth on top, but it will not be perfect. You're still doing it right! 

9. Bake in oven for 20 minutes, until edges just start to turn golden brown.

10. During the last 5 minutes of baking, in a small sauce pan, melt 5 TBSP butter and add honey, stirring them together.

11. Once melted, add powdered sugar and ginger. 

12. Stir until they are dissolved and no clumps remain. Remove from heat. Continue to stir as needed.

13. Once the cookie base is removed, pour the icing over the top.

14. Let it sit until the icing sets (about 30 min-1 hour).

 ...And dig your teeth into my new favorite treat!

The deservingly glorified creation

Beautiful glossy top

Happy Baking!