Chocolate Shortbread Bars With Creamy Ricotta Filling

Chocolate Shortbread Bars-1-2For 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 (1 1/2 cups) 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 all purpose 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. IMG_9028Add 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. IMG_9033
IMG_9040Add the flour and salt, mix just until it’s incorporated, being careful not to over mix. IMG_9047Set 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. IMG_9051Meanwhile, make the filling by mixing all the ingredients together. IMG_9057
IMG_9060Pour the filling over the shortbread crust. IMG_9065Take 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. IMG_9074Bake for 40-50 minutes. Drizzle with melted chocolate, if you like.IMG_9177

Chocolate Shortbread Bars-1-2

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Chocolate Shortcake Bars With Creamy Ricotta Filling

★★★★★ 5 from 1 reviews
  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 36 bars 1x
  • Category: Sweets
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Ingredients

Chocolate shortbread:

  • 3 sticks butter (1 1/2 cups), softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 teaspoons vanilla
  • 1 Tablespoon chocolate liqueur, optional
  • 4–8 oz chocolate, semisweet, melted
  • 3 1/4 cups all purpose 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, to drizzle on top of the bars

Instructions

  1. Preheat the oven to 350 degrees. Line a 13×9 inch baking pan with aluminum foil and spray with baking spray.
  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.
  3. 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.
  4. Add the flour and salt, mix just until it’s incorporated, being careful not to over mix.
  5. Set aside 2 cups of the dough and refrigerate.
  6. Spread the rest of the dough into prepared baking sheet.
  7. Meanwhile, make the filling by mixing all the ingredients together.
  8. Pour the filling over the shortbread crust.
  9. 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.
  10. Bake for 40-50 minutes. Drizzle with melted chocolate, if you like.

 

53 Comments

    • Olga K.

      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:)

      • Natasha of Natashaskitchen.com

        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!

  • Terra Baltosiewich (@CafeTerraBlog)

    What a beautiful idea to add ricotta with the chocolate shortcake, I bet the flavor combination is amazing! Beautiful, Take care, Terra

  • Tatyana V

    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…

  • Gloria

    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.

  • Natasha

    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.

  • Natalia P.

    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:)

  • Natasha

    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.

    • olgak7

      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:).

    • olgak7

      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.

  • Vita

    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!

  • Ilona

    Hi Olga,
    these looks so good. I am planning to try making this recipe. i just have a question. When they are all done, do you just pretty much cut it in squares and scoop it from the dish. And if so, do you do it right before taking it from the oven, and it doesn’t stick to the aluminum foil?

    • olgak7

      Ilona, I cut the bars and take them out of the pan with the help of a thin spatula. You can do it as soon as the bars cool for 5-10 minutes, or later on when they are completely cool. It doesn’t matter. They shouldn’t stick to the aluminum foil. At least, they never do for me.

  • Ilona

    Thank You Olga,
    they didn’t stick to the aluminum foil and i had no trouble taking them out.. I brought this to a work potluck and everyone loved them

  • Luba

    Hi Olga, do you like it better with ricotta or farmers cheese? If I use farmers cheese do I have to mix it extra, cause farmers cheese is more chunkier than ricotta. I have two packs of farmers cheese in the fridge that is asking to be used in this yummy looking dessert :))

  • Mary

    In the chocolate shortbread ingredients, it says 4-8 oz chocolate. Is this 4 to 8 oz or 32 oz total? These look fantastic and I can’t wait to try them!

  • Nata

    Hi Olga! I’d like to make these cookies for my husband’s office party….will omitting the liquor change the taste of the cookies much? Will they still taste yummy? 🙂

  • Oksana

    They are so delicious. My friends and co-workers tried them and they were amazed at how wonderful these bars were. I believe that the key ingredient is melted chocolate (I used dark chocolate). Also I substituted farmer’s cheese for cream cheese. They turned out yummy anyway. Thank you for this recipe

  • Tonya

    I’ve had my eye on these for a while and I finally got around to making them!!! They are so so good! Not too sweet and I love the ricotta filling. The recipe also comes together fairly quickly! Will definitely make these more often!

  • Natasha

    Olga, do the leftovers need to be refrigerated if not eaten on the same day (the day they’re baked)? I usually don’t, but now I’m questioning myself 😊. This is my kids’ favorite dessert and I’ve made it a lot. Thank you for the recipe!

    ★★★★★

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