My family is somewhat divided into two camps: those of us who watch movies and TV more than average, and those of us who watch movies and TV sparingly, and only when they really want to. I watched 192 movies last year. I’ve just hit 100 for this year. My mom and brother have probably seen a combined 10 in the last two years. I don’t have the same numbers for TV shows, but they are both pickier about what they spend their time watching. My dad, sister, and I watch… a lot more. All this to say though – my whole family can get behind a lot of British TV. Everyone gets excited for GBBO season, my brother introduced me to the gem of reality TV that is Taskmaster, and I’ve to my mom to watch a few episodes of Travel Man. The Brits just make better TV, I have to say it. Maybe it’s their humor, or maybe they just respect their audience enough to not bore them with endless recaps and boring content.
Add on to all of this British TV consumption that the new season of Bridgerton just dropped the first half, and I just definitely felt there was a need for a British sweet treat. What better way to do that than by combining London Fog and Shortbread??
I was inspired for these by these new London Fog Milano cookies. They were okay… but my version is better. I have very nostalgic memories of enjoying Milano cookies with my grandpa. I don’t think it’s a specific memory, but I just immediately associate them with my grandparents’ kitchen and having a special treat with my grandpa, so we must have enjoyed them together at some point. So I definitely like Milano cookies, but I don’t think they need to get all fancy with the flavors. Keep it at the chocolate, and maybe some chocolate orange. 
I adapted the recipe I used for these Pop Tart Bars, and I think this is another one of those winning recipes that can be adapted a ton of different ways. It’s a great template to fit a lot of different flavors into! This time, I switched out the cocoa powder, added Earl Grey tea, and then made the top frosting vanilla. Easy-peasy.
And these were really top-notch delicious! I’d call these a stand-out, but I know I’m biased. I’ll just say they disappeared fast with my parents in town. I imagine they would go even faster if my whole family was here!
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PinIngredients
Fudge Sauce
1/4 cup unsweetened cocoa powder
2/3 cup whole milk or heavy cream
1 1/2 cups dark chocolate chips
1 tablespoon salted butter, cubed
2 teaspoons vanilla extract
Earl Grey Shortbread
2 sticks (1 cup) salted butter, at room temperature
1 cup granulated sugar
2 tablespoons loose earl gray tea
1 egg
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1/2 teaspoons salt
Frosting
1 cup confectioners’ sugar
2–3 Tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extract
Instructions
1. To make the filling: Combine the chocolate and cocoa powder in a bowl. Heat the milk in a pot set over medium heat until steaming, about 5 minutes. Pour the hot milk over the chocolate and whisk until the chocolate is melted. Whisk in the butter and vanilla. Set aside.
2. To make the cookie dough: In a bowl using an electric mixer, beat together the butter, sugar, and earl gray tea until light and fluffy. Add the egg and vanilla, beat until incorporated. Add the flour and salt, beating until just combined.
3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.
4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9×9 inch baking dish out on a sheet of parchment paper. Now roll the remaining dough out just past the edges of the traced-out square. Set aside.
5. Evenly spread the chocolate fudge over the dough in the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough. See photos above.
6. Freeze the bars for 15 minutes. Bake for 40 – 45 minutes, until just set in the center. Let cool.
7. To make the icing: whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt if desired.
8. Spread the icing over the bars. Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.