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Chocolate Shortbread Bars with Ricotta Filling Recipe

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4.1 from 81 reviews

Delight in these rich and decadent Chocolate Shortbread Bars featuring a smooth ricotta filling sandwiched between layers of chocolate-infused shortbread. Perfectly buttery with a hint of cocoa and vanilla, these bars are topped with grated chocolate for an elegant finish—ideal for any dessert table or afternoon treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 36 servings

Ingredients

Shortbread Dough

  • 12 oz (1 1/2 cups) butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 2 teaspoons vanilla extract
  • 8 oz semisweet chocolate, melted and slightly cooled
  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder

Filling

  • 1 pound farmer’s cheese or ricotta (творог)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Topping (Optional)

  • 4 oz melted semisweet chocolate, for drizzling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13×9 inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal of bars later.
  2. Cream Butter and Sugar: Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the softened butter and 1/2 cup granulated sugar on medium speed until the mixture is pale, light, and fluffy, about 5 minutes.
  3. Add Vanilla and Melted Chocolate: Stir in the 2 teaspoons vanilla extract and the slightly cooled melted semisweet chocolate until fully combined with the creamed butter and sugar.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, cocoa powder, and salt to the wet mixture. Mix just until everything is incorporated, being careful not to overmix to keep the shortbread tender.
  5. Reserve and Chill Dough: Set aside 2 cups of the chocolate shortbread dough and place it in the freezer for about 15 minutes to firm up for later use.
  6. Press Base Layer: Spread the remaining dough evenly into the prepared baking pan, forming the base crust layer.
  7. Make Filling: In a mixing bowl, combine the farmer’s cheese or ricotta, 1/2 cup granulated sugar, egg, and 1 teaspoon vanilla extract. Mix thoroughly until smooth.
  8. Assemble Bars: Pour the cheese filling over the shortbread crust layer in the pan, spreading evenly with a spatula.
  9. Grate and Add Reserved Dough: Remove the chilled reserved dough and grate it over the filling using the large holes of a box grater. If the dough becomes too soft while grating, chill it for an additional 5-10 minutes to firm up again.
  10. Bake: Place the baking pan in the preheated oven and bake for 40-50 minutes, until the filling is set and the grated dough topping is baked through.
  11. Cool and Serve: Allow the bars to cool for about 15 minutes in the pan. If desired, drizzle the top with 4 oz melted semisweet chocolate for an extra touch of decadence before cutting into 36 bars and serving.

Notes

  • Use chilled dough for grating to ensure clean shreds that bake nicely on top of the filling.
  • If farmer’s cheese is not available, ricotta is a suitable substitute for the filling.
  • Line the baking pan with foil or parchment with overhang for easy removal and clean edges.
  • Make sure not to overmix the shortbread dough to keep it tender and crumbly.
  • Drizzling with melted chocolate at the end is optional but adds a beautiful finish and extra flavor.
  • Bars keep well stored in the refrigerator in an airtight container for up to 5 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-shortbread-bars-with-ricotta-filling-recipe/