- 3 2⁄3 cups all-purpose flour
- ½ cup arrowroot flour
- ½ tsp. salt
- 1 lb. (4 sticks) butter, softened
- 1 cup sugar
- 1/3 cup real maple syrup
- 1 tsp. vanilla extract
- ½ cups mini chocolate chips
- 1 cup milk chocolate chips (any size as it will be melted for topping)
Mix all the ingridents together in the mixer except the chocolate chips.
Once the the dough looks fluffy add 1/2 cup chocolate chips.
Transfer dough to 15- x 11-inch greased pan. Press dough into the pan with your fingers, and then prick all over with fork.
Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into squares. Allow shortbread to cool completely in pan.
Melt remaining 1 cup chocolate chips in a glass bowl in the microwave 40 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate overnight to allow chocolate topping to set. Break apart, and serve.