Shortbread Bars

Let's Cook

1. Step 1.

   Heat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.

2. Step 2.

   Using an electric mixer, beat 1½ cups (2½ sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in a large bowl on medium speed until combined, about 2 minutes. Beat in 1 teaspoon pure vanilla extract.

3. Step 3.

   Reduce mixer speed to low and gradually add 3 cups all-purpose flour and ½ teaspoon kosher salt, mixing until just incorporated. Press or spread the dough evenly into the bottom of the prepared pan.

4. Step 4.

   Bake until light golden brown, 25 to 30 minutes. Let cool completely in the pan on a wire rack.

5. Step 5.

   For Chocolate-Peppermint Bars: While the crust cools, beat 6 tablespoons unsalted butter (at room temperature) in a large bowl with an electric mixer on medium speed until smooth, about 3 minutes. Reduce speed to low and gradually add 3 cups confectioners’ sugar until fully incorporated. Add 3 tablespoons heavy cream and 1½ teaspoons pure peppermint extract and beat for 2 minutes. Spread the peppermint mixture evenly over the cooled crust. Refrigerate until firm, at least 30 minutes.

6. Step 6.

   In a medium microwave-safe bowl, combine 12 ounces semisweet chocolate chips and 6 tablespoons unsalted butter (cut into pieces). Microwave on 50% power in 30-second intervals, stirring after each, until melted and smooth. Spread the chocolate mixture evenly over the peppermint layer. Refrigerate until set, at least 30 minutes, then cut into pieces.

7. Step 7.

   For Citrus Crumble Bars: Prepare the shortbread dough as directed, but transfer ¾ cup of the dough to a piece of plastic wrap, roll into a log, and freeze until firm, about 30 minutes. Spread the remaining dough into the prepared pan and bake for only 12 minutes; let cool completely.

8. Step 8.

   In a small bowl, combine 1 cup red currant jam with 2 tablespoons Grand Marnier (or other orange liqueur) and 1 teaspoon finely grated orange zest. Spread the jam mixture evenly over the cooled crust.

9. Step 9.

   Using a box grater, coarsely grate the frozen dough log over the jam layer. Bake until golden brown, 35 to 40 minutes. Let cool completely before cutting into pieces.

10. Step 10.

    For Toffee-Pecan Bars: Prepare the shortbread dough as directed and bake as in step 4. While the crust cools, in a heavy-bottomed medium saucepan, combine 2 cups granulated sugar and ⅓ cup water. Heat over medium heat without stirring, swirling the pan occasionally, until the sugar has dissolved.

11. Step 11.

    Increase the heat and boil without stirring until the sugar turns a deep caramel color. Immediately remove from heat and carefully stir in ¾ cup heavy cream (the mixture will bubble up). Fold in 4 cups toasted pecans, very roughly chopped.

12. Step 12.

    Pour the toffee-pecan mixture evenly over the cooled crust. Sprinkle with flaky sea salt. Let cool completely before cutting into pieces.