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 (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. 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 salt, 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.
4 oz melted semi sweet chocolate, to drizzle on top of the bars
Instructions
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 salt, 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.
53 Comments
the Jilb
Wow! These look fabulous!
Lesia
wow, I’m thinking that I could put these in my Easter basket to bless….lol
Olga K.
What a great idea! I think it’s wonderful to share goodies with others.
Natasha of Natashaskitchen.com
This looks so pretty! You are so creative with your pictures!
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!
Olga K.
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!
marie ones
This I would like to try, but please tell me how much is a ‘stick of butter’ Haven’t heard this term before.
1 stick of butter is equal to 1/2 cup, approximately 100 grams or 8 Tablespoons.
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
m&m
Looks delicious!
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…
Olga K.
Nope, no eggs for this one:)
Tatyana V
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.
olgak7
No, you can keep them at room temperature.
natasha
thank you 🙂
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:).
Lidiya
These looks so delicious. It looks like you just took that picture out of the magazine! Very awesome work
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.
KucharzyTrzech
Hi Olga, I am writing from Polish. I have a question. How much should be butter? 250 g?
No, Galina, you don’t need any baking powder or baking soda.
Roxie
This looks pretty good
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?
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
That’s wonderful, Ilona. Isn’t it great when everyone enjoys your contribution to a potluck?
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 :))
I have never frozen them Maureen. Sorry, I can’t really help you.
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!
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? 🙂
No, it won’t make a difference in the cookie texture, just the taste will be a little different. You can certainly omit it, Nata.
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!
That’s wonderful, Tonya. Thank you for taking time to write.
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!
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. 
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. 
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.
the Jilb
Wow! These look fabulous!
Lesia
wow, I’m thinking that I could put these in my Easter basket to bless….lol
Olga K.
What a great idea! I think it’s wonderful to share goodies with others.
Natasha of Natashaskitchen.com
This looks so pretty! You are so creative with your pictures!
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!
Olga K.
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!
marie ones
This I would like to try, but please tell me how much is a ‘stick of butter’ Haven’t heard this term before.
olgak7
1 stick of butter is equal to 1/2 cup, approximately 100 grams or 8 Tablespoons.
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
m&m
Looks delicious!
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…
Olga K.
Nope, no eggs for this one:)
Tatyana V
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.
olgak7
No, you can keep them at room temperature.
natasha
thank you 🙂
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:).
Lidiya
These looks so delicious. It looks like you just took that picture out of the magazine! Very awesome work
olgak7
Awww…. Thanks, Lidiya:)
Orysya
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?
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.
KucharzyTrzech
Hi Olga, I am writing from Polish. I have a question. How much should be butter? 250 g?
olgak7
Hi KucharzyTzech,
3 sticks of butter is approximately 300 grams.
Galina
Hello! I have a question. Do I need to add any baking powder or soda for this recipe?
olgak7
No, Galina, you don’t need any baking powder or baking soda.
Roxie
This looks pretty good
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
olgak7
That’s wonderful, Ilona. Isn’t it great when everyone enjoys your contribution to a potluck?
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 :))
olgak7
Both will work in this recipe, but I would definitely mix the farmer’s cheese longer so that it’s thoroughly mixed.
Amy
When do you add the salt?
olgak7
Add the salt along with the flour, Amy.
Dina
these look amazing!
Maureen Burger
Can I freeze these for 2 weeks?
olgak7
I have never frozen them Maureen. Sorry, I can’t really help you.
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!
olgak7
That means that you can use 4 oz or up to 8 oz of chocolate, depending on how chocolatey you want them to be, Mary.
Vera
In what section of a store would I find chocolate liqueur?
olgak7
I buy it at a liquor store, Vera.
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? 🙂
olgak7
No, it won’t make a difference in the cookie texture, just the taste will be a little different. You can certainly omit it, Nata.
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!
olgak7
That’s wonderful, Tonya. Thank you for taking time to write.
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!
★★★★★
olgak7
I never reheat them, we eat them at room temperature.