Kim’s Cinnamon Shortbread Squares

Ingredients:

• 1 ¼ cups all-purpose flour

• ⅔ cup unsalted butter, softened

• ¼ cup white sugar

• ½ cup Kim’s Cinnamon Dip

• 1 ¼ cups milk chocolate chips

• 1tbsp butter

Directions

1. Preheat the oven to 350 degrees F (175 C).

2. To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.

3. Bake in the preheated oven until dry and light golden brown, about 20 minutes.

4. Transfer Kim’s Cinnamon Dip into a microwave safe bowl and warm for 30seconds. Carefully spread warmed cinnamon dip over shortbread crust. After cooled transfer to the refrigerator for 1hr to allow the layers to set.

5. Gently melt chocolate chips in the microwave with 1tbsp of butter. Spread melted chocolate over to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

Kim’s Cinnamon Shortbread Squares

Ingredients:

• 1 ¼ cups all-purpose flour

• ⅔ cup unsalted butter, softened

• ¼ cup white sugar

• ½ cup Kim’s Cinnamon Dip

• 1 ¼ cups milk chocolate chips

• 1tbsp butter

Directions

1. Preheat the oven to 350 degrees F (175 C).

2. To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.

3. Bake in the preheated oven until dry and light golden brown, about 20 minutes.

4. Transfer Kim’s Cinnamon Dip into a microwave safe bowl and warm for 30seconds. Carefully spread warmed cinnamon dip over shortbread crust. After cooled transfer to the refrigerator for 1hr to allow the layers to set.

5. Gently melt chocolate chips in the microwave with 1tbsp of butter. Spread melted chocolate over to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.