Chocolante Shorties with Dried Mango Bits



Nut Rice Shortbread
  • Beat butter and sugar until creamy.
  • Add-in the flours and mix until resembled bread crumbs.
  • Lightly press down into a square pan, evenly.
  • Dock holes all over.
  • Bake at 165C just until golden brown on top.
  • Let cool.

Milk Chocolate Ganache
  • Bring Festipak to a simmer and pour over chocolate, stir-ring until both fully combined and melted. Pour thinly over prepared shortbread - about half an inch thick layer.
  • Sprinkle with some dried mango bits.
  • Chill to set before cutting up into bars.


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