If you are craving a rich, buttery treat that comes together without any fuss, this 30 Minute Chocolate Shortbread Bars Recipe is your new best friend in the kitchen. Imagine tender, crumbly shortbread infused with the deep, luscious flavor of cocoa, topped off with a silky layer of dark chocolate that melts in your mouth. It’s quick, satisfying, and just the perfect little indulgence for any occasion. Whether you’re baking for a crowd or simply want to treat yourself, these bars hit all the right notes in a flash.

Ingredients You’ll Need

A clear round glass bowl holds thick dark brown chocolate dough that looks soft and smooth. The dough spreads out evenly inside the bowl, showing some light rough textures on the surface. A white spatula is pressed into the dough on the right side, slightly scooping it, while a woman's hand grips the spatula handle. Another woman's hand holds the bowl steady from the left side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

As simple as it gets, the ingredients for this recipe are classic pantry essentials that pack a punch. Each component plays its part, from the buttery richness to the delicate cocoa flavor and silky chocolate finish, combining to achieve that perfect texture and balance.

Unsalted butter (200 g, softened): Butter is the heart of your shortbread, giving it richness and tenderness.
Powdered sugar (110 g): Also called icing sugar, it dissolves smoothly to keep your bars melt-in-the-mouth soft.
Fine salt (3 g): Just a pinch enhances all the other flavors beautifully.
Vanilla extract (14 g): Adds a warm, aromatic depth that complements the cocoa perfectly.
Orange zest (optional, from 1 orange): A bright citrus note that adds a surprising but delightful twist.
All-purpose flour (290 g): The base of your dough, providing structure and crumb.
Dutch processed cocoa powder (40 g, sifted): Gives the shortbread its signature chocolate flavor and beautiful color.
Dark cooking chocolate (300 g): For that decadent, glossy chocolate coating or drizzle to finish your bars.
Vegetable oil (20 g): Helps the chocolate coating achieve a smooth, shiny finish when melted.

How to Make 30 Minute Chocolate Shortbread Bars Recipe

Step 1: Whip together the butter and sugar

Start with softened unsalted butter, powdered sugar, salt, vanilla extract, and if you’re feeling fancy, some freshly grated orange zest. Use an electric mixer to cream these together until the mixture becomes pale and fluffy — about 3 minutes. This step is key because it incorporates air and ensures a tender, meltaway shortbread texture.

Step 2: Add the dry ingredients

Sift together the flour and Dutch processed cocoa powder to avoid any lumps. Add half of this to your butter mixture and fold gently with a spatula until you form a soft dough free of dry patches. Then add the rest of the dry ingredients and combine fully. The dough will feel soft and smooth — if it’s especially warm where you are, a quick chill in the fridge will make it easier to handle.

Step 3: Prepare for baking

Preheat your oven to 150°C (300°F) with the fan off or 130°C (265°F) with the fan on. Grease a 22cm by 31cm (9 x 13 inch) baking tin and line it with baking paper, leaving a nice overhang for easy removal later. Transfer your dough into the tin and press it evenly and gently into place. Using the bottom of a flat cup or a measuring cup helps create an even surface without compressing the dough too much.

Step 4: Bake and cut

Bake the shortbread for 20 minutes until it starts to become lightly golden and fragrant. Remove it from the oven while still warm and cut it carefully into 8 by 3 bars with a sharp knife. Dock each bar by poking with a fork three times — this adds that classic shortbread touch. Return the tin to the oven and bake for another 20 minutes to achieve the perfect crumbly texture.

Step 5: Cool and prepare the chocolate coating

Once baked, let the shortbread cool completely in the pan. Meanwhile, melt your dark cooking chocolate with vegetable oil in 30-second bursts in the microwave, stirring each time, or gently melt over simmering water. Let the chocolate cool slightly so it thickens up but is still pourable — this makes coating your shortbread bars a treat.

Step 6: Chocolate dip or drizzle

Dip bars partially into the melted chocolate or drizzle it over the top for a professional-looking finish. Place them on a lined tray to set before serving or storing. The contrast of buttery shortbread and smooth dark chocolate is absolutely irresistible.

How to Serve 30 Minute Chocolate Shortbread Bars Recipe

A tall stack of six rectangular chocolate cookies is shown in close-up, each cookie half covered with shiny dark chocolate. The top, third, and fifth cookies show the textured, crumbly side, while the other cookies display a smooth, glossy chocolate coating. Around the stack, more cookies lie flat on a white marbled surface, some showing their textured side and others glazed with chocolate. The background is softly blurred white tiles, giving focus to the rich brown colors and textures of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

You can elevate these bars with a sprinkle of flaky sea salt to highlight the chocolate flavor, or toss some finely chopped nuts on top of the chocolate before it sets for extra texture and crunch. If you used orange zest in the dough, a little zest on top adds a lovely visual and flavor pop.

Side Dishes

Pair these shortbread bars with a cup of your favorite tea or coffee for a cozy afternoon treat. They also go beautifully alongside fresh berries or a dollop of whipped cream if you want to add a fruity or creamy element to the plate.

Creative Ways to Present

Stack the bars in a rustic wooden box for a picnic or gift them in a pretty tin lined with parchment paper for the perfect homemade present. You can even sandwich them with a layer of your favorite jam or caramel to transform them into elegant mini desserts.

Make Ahead and Storage

Storing Leftovers

Place your shortbread bars in an airtight container at room temperature, layered between parchment paper to avoid sticking. They’ll stay fresh for up to a week, keeping that perfect crumbly texture and rich flavor.

Freezing

If you want to keep these bars longer, freeze them well wrapped in plastic wrap and stored in a freezer-safe container or bag. When frozen, they’ll keep for up to three months without losing any of their deliciousness.

Reheating

Bring the bars back to room temperature before eating, or warm gently in a low oven for a few minutes if you like them slightly soft. Avoid microwaving as it can soften the chocolate coating too much and alter the texture of the shortbread.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to prevent the bars from becoming overly salty. Unsalted butter gives you more control over the final flavor balance.

Is there a substitute for Dutch processed cocoa powder?

You can use natural cocoa powder, but the flavor and color will be slightly different. Dutch processed cocoa powder offers a smoother, less acidic taste which works beautifully with shortbread.

Can I make the bars gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be a tiny bit different, but it will still be deliciously buttery and chocolatey.

How thick should I roll out or press the dough?

When pressing into the pan or rolling, aim for about 1/2 cm thick. This thickness allows for a perfect crumbly texture without being too dense or too fragile.

Why do I need to dock the shortbread bars with a fork?

Docking helps steam escape while baking, preventing the shortbread from puffing up and maintaining its classic crumbly texture).

Final Thoughts

This 30 Minute Chocolate Shortbread Bars Recipe is a genuine delight—quick, straightforward, and packed with rich chocolate flavor that hits every sweet craving spot. Once you try it, you’ll understand why it’s one of my go-to recipes for everything from last-minute treats to crowd-pleasing desserts. So grab your mixing bowl and let the magic happen. Your taste buds will thank you!