I made this dessert right before we decided to try gluten free again.
Derby Bars from The SoHo (Southern Hostess)
Derby Pie Bars
For the shortbread crust:
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cubed
For the filling:
12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1 1/2 cups chocolate chips
1 1/2 cups chopped walnuts (originally pecans)
Preheat oven to 350° F.
To make the crust, combine the powdered sugar, flour and salt in a food
processor. Add cubes of butter and pulse until it resembles coarse. Firmly pat the mixture into the bottom of a
9x13 baking dish. Bake the crust for about 20 minutes until just lightly
For the filling, cream the butter and sugar until light and fluffy.
Add the eggs, flour, salt and continue to mix until
well combined. Fold in the chocolate chips and pecans. Pour batter over
partially baked crust. Bake until filling is set and the top is light
golden brown, 30 - 35 minutes. Allow bars to cool for at least 30
minutes before cutting into squares. Serve with vanilla ice cream. Enjoy!