California Shortbread Bars


1 cup (250 mL) butter
1 cup (250 mL) light brown sugar
1 egg yolk
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) grated orange peel
1/4 tsp (1 mL) almond extract
2 cups (500 mL) flour
1 cup (250 mL) chopped natural almonds, toasted
1 package (12 oz, 360 g) semi-sweet chocolate chips


– Cream butter with brown sugar until light and fluffy.

– Beat in egg yolk. Beat in vanilla extract, orange peel and almond extract.

– Stir in flour and ½ cup (125 mL) almonds. Spread dough into well greased 9 x 13-inch baking pan.

– Bake at 350°F (180°C) degrees for 25 minutes, or until golden brown.

– Remove from oven; sprinkle top evenly with chocolate chips.

– Return pan to oven for 30 seconds. Remove from oven and spread melted chocolate evenly over surface. Sprinkle with remaining ½ (125 mL) cup almonds.

– Cool. Cut into bars to serve.

Nutritional analysis per bar. Calories: 216, Fibre: 2 g, Fat: 14 g, Cholesterol: 28 mg, Sat Fat: 7.2 g, Sodium: 6 mg, Mono Fat: 5 g, Calcium: 25 mg, Poly Fat: 0.9 g, Magnesium: 32 mg, Protein: 3 g, Potassium: 115 mg,
Carb: 23 g, Vitamin E: 1.4 mg*

* total alpha-tocopherol equivalents

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