Eating healthy is all about balance and everyone needs a chocolate treat from time to time! These shortbread bars are served chilled and are perfect for hot summer days.

And thanks to one of my friends and instagram followers for the recipe name suggestion! If you are on instagram, you can find me @mollymorganrd.

Note: These are gluten-free and can be made nut-free and vegan, depending on some of your ingredient selections.

Shortbread Dreamy Bars (Image: Molly Morgan)

Shortbread Dreamy Bars
Serves 8 (full bars) - 16 (half bars)

Base Ingredients:
1/2 cup melted Earth Balance spread
1 cup Bob’s Red Mill 1:1 gluten-free flour
1/3 cup confectioners sugar
1 tablespoon corn starch
1/2 teaspoon salt
1 teaspoon vanilla

Creamy Topping - Ingredients:
2 tablespoons Earths Balance spread, melted
1/2 cup sunflower nut butter or peanut butter
1/3 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

Chocolate Topping - Ingredients:
1/2 cup dark chocolate chips, melted*
dark chocolate chips to garnish

*Or choose chocolate of choice

Directions:
1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
2. In a small mixing bowl combine the base ingredients: melted spread, flour, confectioners sugar, cornstarch, vanilla, and salt. Spread mixture evenly in prepared pan. Bake for 15 - 20 minutes, until lightly browned.
3. In a mixing bowl, combine the creamy topping ingredients: melted butter, sunflower butter or peanut butter, maple syrup, vanilla, and salt. Stir to combine. Spread the mixture evenly over the base.
4. In a small bowl, place the dark chocolate chips, and microwave to melt. Then spread gently over the topping and finish by placing dark chocolate chips on the top.
5. Refrigerate for 2 hours (or more). Lift from the pan using the parchment and slice into 8 bars and then cut each bar in half. Store in an air-tight container in the refrigerator.

Tip: These taste great cut into bitesize pieces with your favorite vanilla ice cream or coconut ice cream.