Triple Chocolate Shortbread Recipe

In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Let cool slightly.

Meanwhile, in separate bowl, beat butter with SPLENDA® Granulated, until fluffy. Stir in melted chocolate and vanilla. Stir in flour and salt in 2 additions, just until blended. Fold in semisweet and white chocolate chips.

Drop by heaping 1 tbsp (15 mL) onto greased or parchment paper-lined baking sheets, flattening to 1/2 inch (1.25 cm) thickness. Bake in 300°F (150°C) oven until firm to the touch, about 30 minutes. Transfer to racks; let cool.


  • 2 oz (56 g) bittersweet chocolate, chopped
  • 1 cup (250 mL) butter, softened
  • 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) each semisweet chocolate chips and white chocolate chips

Nutrition information

per serving
Total Fat 7.00g
Saturated Fat 4.00g
Sodium 55.00mg
Total Carbohydrates 9.0g
Fibre 1.00g
Sugars 3.00g
Protein 1.00g

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