Chocolate Pudding Shortbread Bars

If you haven't figured it out by now, I really really love pudding. I make it homemade, I stick it in ice cream, and I'll never ever get sick of Southern Banana Pudding! Naturally, as soon as I saw this recipe for Chocolate Pudding Shortbread Bars, it went straight to the top of my list of desserts to make.
The recipe is exactly as it sounds: a shortbread bar topped with chocolate pudding. This isn't oozing snack pack pudding like you might be picturing. Instead, the pudding sets up nicely in the fridge so that the shortbread can be cut into perfect little squares. If you're really feeling daring, sprinkle a little sea salt atop the pudding before serving and watch people go mad for the sweet and salty combination! 

Even if you don't consider yourself a pudding lover, I'm willing to bet you'll have a hard time resisting these!

One Year Ago: Avocado Citrus Salad and Quinoa and Brown Rice Bowls with Vegetables and Tahini  
Two Years Ago: Buffalo Chicken Cups and Chocolate Raspberry Ice Cream
Three Years Ago: Banana Pudding Ice Cream and Taco Pasta Salad
Four Years Ago: Banana Lime Coconut Cake and Jam & Prosciutto Panini with Walnuts, Apples, and Brie

Chocolate Pudding Shortbread Bars
from Crepes of Wrath

Ingredients:
for the shortbread-
-1 cup (2 sticks) unsalted butter, room temperature and cubed
-1/2 cup granulated sugar
-2 cups all-purpose flour
-1 tsp kosher salt

for the pudding-
-1 cup heavy cream
-1 1/4 cups chocolate chips
-2 tbsp granulated sugar
-2 eggs, room temperature
-1 tsp vanilla extract
-sea salt, for sprinkling

Directions:
1. Preheat oven to 375F. To make the shortbread, line a 9 x 13 inch pan with foil and spray with cooking spray. Beat butter until smooth (3 minutes), then add sugar, beating until fluffy (additional 3 minutes). Add the salt and flour, 1/2 cup at a time, until dough is well-mixed and coming together.
2. Press the shortbread dough into the prepared pan, using your hands to make it an even layer. Bake for 20-25 minutes, until set and lightly golden. Allow to cool for 10-15 minutes on a cooling rack.
3. While shortbread is cooling, make the pudding. Heat the cream until simmering in a medium sized pot over medium high heat. Reduce heat to medium low and stir in the chocolate, stirring constantly until chocolate is melted.
4. Remove the pudding from the heat and whisk in sugar, eggs, and vanilla. Return the pot to the heat for 5 minutes, whisking constantly, until mixture begins to thicken. Allow to cool for 5 minutes before pouring into cooled shortbread crust.
5. Cover and refrigerate pan until pudding is set, at least 2 hours. Before serving, sprinkle with sea salt and cut into squares, using a clean knife and wiping knife between each cut (for cleaner cuts). Store in fridge in a covered container for 3-4 days.