Chocolate Pudding Shortbread Bars
Prep time
Cook time
Total time
Rich, velvety chocolate pudding atop a buttery shortbread crust.
Serves: 25 bars
For the Shortbread:
  • 1 cup (2 sticks) unsalted butter, room temperature and cubed
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
For the Chocolate Pudding:
  • 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)
  1. 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.
  2. 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).
  3. 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.
  4. 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.
Recipe by The Crepes of Wrath at