Keeping consistent with the eternal fascination for chocolate and nuts, let us introduce you to a commendable dessert - shortbread bars. Easy to make yet absolutely divine, these bars deliver a heavenly nutty, chocolate-laced treat.

Derived from a Scottish origin, shortbread biscuits are famous for their rich and crumbly texture, thanks to a high-fat to flour ratio. Taking cue from the Scottish biscuit, we used approximately four ingredients in our crust - unsalted butter, powdered sugar, all-purpose flour, and a dash of salt. The crust bakes to a gentle golden hue and sets the stage for the rich and velvety top layer. This top layer is an amalgamation of bittersweet 60% cacao chocolate, dark brown sugar, more butter, a dollop of light corn syrup, and a splash of cream. With the addition of beaten eggs, the topping transforms into a fudgy, truffle-like texture, uplifted by finely chopped pecans and a sprinkle of flaky sea salt lending a delightful crunch to every mouthful.

The usage of powdered sugar in the crust is a clever technique to achieve a tender base, as the powdered sugar melts quickly into the butter. Further, the bittersweet chocolate and dark brown sugar duo introduce a mocha-like depth to the dessert, ensuring the richness does not overwhelm the pure pleasure of chocolate.

Though elaborate in description, the recipe does not call for any special kitchen gadgets. The dough requires a few rounds in the food processor and the topping can be prepared using a basic stovetop melt. The double-boiler method is, traditionally, the most favored approach to melt the chocolate, as it ensures an even melting process without the risk of scorching. Alternatively, microwaving, in short bursts and stirring intermittently, can also melt the chocolate successfully.

Besides, a tip shared here is that light and dark brown sugar can be interchanged without altering the texture of your dessert. While dark brown sugar carries more molasses and hence, more acidity, in our recipe, that doesn’t impact, as we haven't used any chemical leaveners. If at all you substitute light brown sugar, be aware that the caramel flavor might be a bit milder.

After relishing the treat, you can store the leftover shortbread bars in the refrigerator for up to three days. Let them warm up at room temperature before serving again. This recipe was perfected by Tanya Holland and transcribed by Andee Gosnell to make sure the dessert, originally making an appearance in Food & Wine magazine, could reach the masses. Don't wait and get baking today!