For those of you who like brownies, this is very similar, and it has won me over. This is a chocolate shortbread cookie with a creamy cheese filling. Yummy. I can’t resist anything with a cheesecake like filling and especially with homemade ricotta, or farmer’s cheese. I wanted these bars to be tender and delicate, but sturdy enough to hold up a generous amount of filling. Luscious and smooth, the filling is a perfect complement to the chocolate cookie crust and topping. I purposely created this recipe to not be overwhelmingly sweet and heavy, instead going for a lighter feel, so you can enjoy more, without feeling heavy and getting a sugar rush.
Yields: about 36 bars (13×9 inch baking pan)
Ingredients:
Chocolate shortbread:
3 sticks butter, softened
1/2 cup sugar
1/4 tsp salt
2 teaspoons vanilla
1 Tablespoon chocolate liquer, optional
4-8 oz chocolate, semisweet, melted
3 1/4 cups flour
Filling:
1 pound farmer’s cheese or ricotta (творог)
1/2 cup sugar
1 egg
1 teaspoon vanilla
4 oz melted semi sweet chocolate, melted, to drizzle on top of the bars
Preheat the oven to 350 degrees. Line a 13×9 inch baking pan with aluminum foil and spray with baking spray.
Cream the butter and sugar until light and fluffy by mixing it on medium speed with the paddle attachment in a standing mixer or using a hand mixer.
Add the melted chocolate (you can melt it in the microwave or on low heat on the stove), depending on how chocolaty you want it to be,the chocolate liqueur and vanilla. Mix to combine.
Add the flour and mix just until it’s incorporated, being careful not to over mix.
Set aside 2 cups of the dough and refrigerate. Spread the rest of the dough into prepared baking sheet. Sometimes, I like to use a measuring cup to press the dough into an even layer.
Meanwhile, make the filling by mixing all the ingredients together.
Pour the filling over the shortbread crust.
Take out the reserved dough from the refrigerator and use a box grater to grate the dough over the filling. it should be easy to do, since it will firm up in the refrigerator. If it’s too soft, you may want to put it in the freezer for 5-10 minutes.
Bake for 40-50 minutes. Drizzle with melted chocolate, if you like.
- 3 sticks butter, softened
- ½ cup sugar
- ¼ tsp salt
- 2 teaspoons vanilla
- 1 Tablespoon chocolate liqueur, optional
- 4-8 oz chocolate, semisweet, melted
- 3¼ cups flour
- 1 pound farmer’s cheese or ricotta (творог)
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 4 oz melted semi sweet chocolate, to drizzle on top of the bars
- Preheat the oven to 350 degrees. Line a 13×9 inch baking pan with aluminum foil and spray with baking spray.
- Cream the butter and sugar until light and fluffy by mixing it on medium speed with the paddle attachment in a standing mixer or using a hand mixer.
- Add the melted chocolate (you can melt it in the microwave or on low heat on the stove), chocolate liqueur and vanilla. Mix to combine.
- Add the flour and mix just until it’s incorporated, being careful not to over mix.
- Set aside 2 cups of the dough and refrigerate.
- Spread the rest of the dough into prepared baking sheet.
- Meanwhile, make the filling by mixing all the ingredients together.
- Pour the filling over the shortbread crust.
- Take out the reserved dough from the refrigerator and use a box grater to grate the dough over the filling. If it’s too soft, you may want to put it in the freezer for 5-10 minutes.
- Bake for 40-50 minutes. Drizzle with melted chocolate, if you like.
Wow! These look fabulous!
wow, I’m thinking that I could put these in my Easter basket to bless….lol
What a great idea! I think it’s wonderful to share goodies with others.
This looks so pretty! You are so creative with your pictures!
Thanks, Natasha. I get the ideas from cookbooks and the internet, where there is no end to creativity. It’s not something I’m naturally good at, so I really appreciate hearing that it turns out looking good:)
I feel like I’m just starting to learn how to take good pictures. I wish it was just point and click!!
I think this photo is foodgawker quality!
The more I learn, the more I realize how much I don’t know, LOL. It’s exciting though. Besides, you do a TERRIFIC job!
What a beautiful idea to add ricotta with the chocolate shortcake, I bet the flavor combination is amazing! Beautiful, Take care, Terra
Looks delicious!
Olga, Hi! This looks delicious but I have a question before I make it. Did the batter need any eggs (I would think that it holds the batter together) or this is the recipe without the eggs?
Thank you…
Nope, no eggs for this one:)
Thank you
I came across your blog while looking for desserts to impress. I am very excited to try a few of them out. Thanks so much for posting these great recipes, with photos and step by step instructions. Keep it up.
Olga I have a question, do u have to store them in the fridge or not? im planning on making them as soon as im out of work, looks so delish, thank you for sharing. I will be using farmers cheese.
No, you can keep them at room temperature.
thank you
Olga, these are delicious!!! Not too sweet or heavy, so we don’t feel guilty enjoying more than few
Chocolate liquor adds a great flavor, and we love the ricotta cheese filling. What a great idea …thank you:)
These are sooo good… I made it like 5 times already. My family loves it and always ask to me to make it again. One of my favorite desserts now. Thank you again for sharing.
Wow! That’s awesome. It’s actually on my list to make in the next few weeks. I absolutely love the combination of farmer’s cheese with just about anythign, and chocolate is absolutely divine with it:).
These looks so delicious. It looks like you just took that picture out of the magazine! Very awesome work
Awww…. Thanks, Lidiya:)
Looks Amazing!! How many days in advance can I make this and it will still be good? How long is it good for in room temp?
Hi Orysya,
I don’t typically make these types of desserts ahead of time, since they are so easy to make and we love eating them straight from the oven, while it’s still warm:). I’ve never had the leftovers last for more than a few days.
Hi Olga, I am writing from Polish. I have a question. How much should be butter? 250 g?
Hi KucharzyTzech,
3 sticks of butter is approximately 300 grams.
Hello! I have a question. Do I need to add any baking powder or soda for this recipe?
No, Galina, you don’t need any baking powder or baking soda.
This looks pretty good
Hello Olga! I recently found your blog and these bars were the first thing I made. They turned out delicious and they taste so light! I’m planning on making your honey- garlic glazed meatballs and pumpkin cheesecake this weekend. Thank you for shearing your recipes!!! Everything looks amazing!