Well, it finally happened last night. I left my wallet in a car. I was coming home late from a friend’s housewarming get together last night and decided that I would be responsible and call a car to take me home instead of walking back by myself. I should have just walked! The driver ended up sitting in front of the wrong apartment a block away for 10 minutes, then called me to yell about how he has been waiting, the whole time I’m sitting out on the stoop in the dark waiting for him. I was polite and apologized and thanked him for calling me, but he still overcharged me and I wasn’t even in the mood to fight it. I woke up this morning, and of course, I left the wallet in the car because I couldn’t get out of there fast enough. Rookie mistake. I called the car service company and of course it is nowhere to be found. I looked on all of the streets around my neighborhood, too, but of course even if I had dropped it on the ground there is no way anyone in my neighborhood would make an attempt to return it. So, here I am without any ID, debit card, health care card, receipts or the cash I had. I feel like such an idiot and I know I am going to have a sick feeling in my stomach all day because I have a hard time letting go and accepting the fact that I left my wallet in a car last night like a total moron. Oh well. I get to make lots of fun phone calls today! Sigh. Please tell me about times that you also left things or lost things and convince me that I am not alone.
I’m still crying over my lost wallet, but I will try to forget about it and tell you about these chocolate pudding shortbread bars instead. These are one of those things that you bake when you don’t know what to bake and have minimal ingredients. I would imagine that everyone always has the ingredients that they need to make shortbread – it’s just butter, flour, sugar and salt. I would bet that a lot of you have all of the ingredients that you need to make the pudding, too, with the exception of heavy cream, but you can always use whole milk in a pinch! The shortbread is butter and just the right amount of crumbly while still staying together, as shortbread should be, and the pudding is rich and velvety-smooth. I sprinkled some sea salt on top for texture and because why not, but that is optional (though highly recommended). I made these a day ahead and brought them into my office, where they were immediately devoured. Now that it’s cooler out, pudding is something you can make without fear of it melting into a puddle, so make a batch of these simple bars and enjoy them as much as I did! May I also suggest freezing them for a future late night snack? Believe me, it’s a good idea.
Tasty food from the Food52 & Tastemade event, pretty wrapping paper from McCormick Gourmet, my new favorite bourbon negroni from Red Rooster, and a great play put on by our friends called Pickles & Hargraves and the Curse of the Tanzanian Glimmerfish – I will let you know when the next show of theirs is because it is hilariously fantastic.
So, you’ll need just a bit of butter for your shortbread.
Once you’ve made your shortbread dough, press it into your pan and bake for 20-25 minutes.
Then make your pudding.
Put ’em together and chill until set!
Sprinkle with a little sea salt, cut into bars and serve.
- 1 cup (2 sticks) unsalted butter, room temperature and cubed
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 1¼ cup chocolate
- 2 tablespoons granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- sea salt, for sprinkling (optional, but delicious)
- Preheat your oven to 375 degrees F. First, make your shortbread. Beat your butter until smooth, about 3 minutes, then add in your sugar and beat until light and fluffy, about another 3 minutes. Add in your salt and your flour, ½ cup at a time, until fully incorporated. Your dough will seem a bit crumbly, but this is okay.
- Liberally butter/grease a 9x13-inch pan, then use your hands to press your shortbread dough into it in as even a layer as possible. Bake for 20-25 minutes, until lightly golden and set. Set aside and allow it to sit for 10-15 minutes (if you pour the hot pudding over the hot shortbread, the crust may collapse).
- While your shortbread bakes, make your pudding. In a medium sized pot, heat your cream until simmering over medium heat, then reduce to medium-low and add in your chocolate, stirring, constantly so that it doesn't burn, until melted. Remove the pudding from the heat, add in your sugar, eggs and vanilla, and whisk until fully incorporated. Return to the heat for 2 minutes, whisking constantly, until slightly thickened, then remove from the heat again and set aside. Stir every so often if your shortbread isn't ready yet so that the pudding doesn't form a skin.
- When your shortbread is out of the oven and has rested, pour the pudding over the shortbread. Place the entire pan in the refrigerator and allow the pudding to set (this will take about 2 hours). If you want to sprinkle with some sea salt, do so just before the pudding sets, so that the salt sits on top and doesn't sink. When fully chilled and set, cut into squares with a clean knife, wiping the knife between each cut, and serve. I put mine in muffin liners for easy eating and clean up. These will keep well in the refrigerator for up to 2 days.