Chunky TOBLERONE Shortbread
2 cups butter, softened
1 cup super-fine sugar
3-1/2 cups flour
1/2 cup cornstarch
2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
3 Tbsp. sifted icing sugar
HEAT oven to 350°F.
BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate.
DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Sprinkle with icing sugar.