Rainy Day Shortbread Bars

Susan Bartley


I call these rainy day shortbread bars because I came up with the recipe on a day that it was pouring down rain. Living in the Pacific Northwest that can be just about any day! When it rains I love to bake just to warm the house up. Thus I am always giving away baked goods. When I post pictures on Facebook of my latest creation my family calls dibs!

★★★★★ 1 vote
30 Min
20 Min


1 c
butter, room temperature
3/4 c
powdered sugar, sifted
2 c
all purpose flour
1 tsp
pure vanilla extract
2 c
chocolate chips
2 c
angel flake coconut
3/4 c
pecans, in pieces
1- 14oz can(s)
sweetened condensed milk


1Preheat oven to 350. Line 10"x15" jelly roll pan with parchment paper and spray parchment with no stick spray.
2In bowl combine flour and powdered sugar and set aside. In mixing bowl cream butter, add flour mixture to butter and mix in. I use my hands it's the quickest and easiest! Add vanilla extract, than press shortbread mixture into the parchment lined pan.
3Than sprinkle the top of the shortbread mixture with chocolate chips, than sprinkle nuts, than top with coconut. Finely drizzle sweetened condensed milk over top of the coconut. Bake in oven for 18 to 20 minutes, till lightly golden brown. Remove from oven and let cool for 10 minutes and while still warm cut into desired size bars.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtag: #shortbread