Chocolate Shortcake Bars With Creamy Ricotta Filling

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



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
  • 48 oz chocolate, semisweet, melted
  • 3 1/4 cups all purpose flour


  • 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


  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.