Chocolate Shortbread Bars

5 from 2 reviews

These chocolate shortbread bars are so tender and chocolatey. The creamy ricotta filling pairs really well with the sandy and buttery chocolate crust and topping. They remind me of brownies but are much more tender.



Chocolate shortbread:

  • 12 oz or 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

Ricotta Filling:

  • 1 pound farmer’s cheese or ricotta (творог)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 oz melted semi sweet chocolate, to drizzle on top of the bars, optional


  1. Preheat the oven to 350 degrees. Line a 13×9 inch baking pan with parchment paper or aluminum foil.
  2. 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 until pale and fluffy, about 5 minutes.
  3. Add the vanilla extract and cooled, melted chocolate (you can melt it in the microwave or on low heat on the stove). Mix to combine.
  4. Add the flour and salt, mix just until it’s incorporated, being careful not to over mix.
  5. Set aside 2 cups of chocolate shortbread batter and chill in the freezer for about 15 minutes.
  6. Spread the rest of the dough into prepared baking dish in an even layer.
  7. Meanwhile, make the filling by mixing all the ingredients together, the ricotta cheese, sugar, egg and vanilla extract.
  8. Pour the filling over the shortbread crust.
  9. Take out the reserved batter from the refrigerator and use the large holes on a box grater to grate it over the filling. If it’s too soft, you may want to put it in the freezer for 5-10 minutes.
  10. Bake for 40-50 minutes. Cool for about 15 minutes before cutting into bars. Drizzle with melted chocolate, if you’d like.

Keywords: chocolate shortbread recipe, chocolate shortbread bars, chocolate shortbread bars with ricotta filling, cheesecake brownies