White Chocolate Bars with Champagne Chocolate Drizzle

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By Jeanne Benedict
Celebrations Expert

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White Chocolate Bars with Champagne Chocolate Drizzle

Recipe from The Sophisticated Cookie by Jeanne Benedict. I chose to use shortening in this recipe, as opposed to butter, for a completely white bar. But, I couldn't live without the egg yolks so a hint of yellow is fine! These bars are heavenly and bake to a light, flaky texture on top with a rich, creamy inside.

Ingredients

1/2 Cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
3 tablespoons Godet Belgium White Chocolate Liqueur
1 3/4 cups all-purpose flour
1 Cup white chocolate chips
Champagne Chocolate sd sd
1/2 Cup white chocolate chips
1 Teaspoon butter
1 tablespoon Champagne, room temperature

Steps

Preheat oven to 325 degrees. Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt 1/2 cup of white chocolate chips in top of a double boiler. Cool for 5 minutes. Add chocolate and butter into a mixing bowl and beat smooth. Beat in sugar. Add eggs and White Chocolate Liqueur and beat well. Fold in flour until just combined. Stir in remaining 1/2 cup white chocolate chips.
Spread evenly in prepared baking pan. Bake for 25 - 30 minutes, until a knife inserted into the center of the bars comes out clean. Remove from oven and cool to room temperature.
To make the Champagne Chocolate, melt chocolate in top of a double boiler. Remove from heat and stir in champagne. Drizzle chocolate on cooled bars. Cut into 2 x 2-inch squares and serve.
Makes 16 bars