Salted Chocolate Pistachio Shortbread

Whether you are a fan of shortbread (my favorite buttery, cookie treat), pistachios (another vice of mine), salted dark chocolate, or all three, you will love this truly amazing fall treat: Salted Chocolate Pistachio Shortbread!

Salted Chocolate Pistachio Shortbread

1 cup Kerrygold salted butter (room temperature) – Kerrygold makes it better, trust me
2 cups all-purpose flour
1 cup powdered sugar
1 tsp. vanilla extract
1 tsp. baking powder

1 ½ cups sea salted dark chocolate-covered pistachios
2/3 cup dark chocolate
¼ cup heavy cream
kosher sea salt

Preheat the oven to 325°F.

In a medium saucepan, melt the butter over low heat. 

Remove from heat and stir in the flour and sugar, as well as the vanilla and baking powder.

Stir and fold together until fully combined.

Press the shortbread dough into a parchment-lined 9” cake pan, evenly flattening around the edges.

Bake for 35 minutes, until fragrant and golden brown.

Remove from the oven and cool for 5-10 minutes before evenly pressing the chocolate-covered pistachios into the warm crust.

Meanwhile, over extremely low heat, melt the chocolate in a small saucepan, stirring constantly to prevent burning.

Drizzle in the cream and keep stirring until smooth.

Pour over the salted chocolate pistachio shortbread.

Cool the ganache topping for several hours, generously salting with additional kosher sea salt about ½ way through the cooling process.

Chill for several hours before slicing into segments to serve with your morning, afternoon, or evening coffee!