Best 3 Chocolate Shortbread Fingers Recipes

CHOCOLATE-TOFFEE SHORTBREAD FINGERS

Steps:

• 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
• 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
• 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
• Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
• Note:
• To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.

CHOCOLATE-DIPPED SHORTBREAD FINGERS

Steps:

• Preheat oven to 325°F
• Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
• Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
• Transfer dough to an ungreased 13-by-9-inch baking pan.
• Press dough evenly on bottom of pan with your fingers.
• Bake until golden brown, about 35 minutes; do not underbake.
• Let cool for 5 minutes.
• Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
• Let cool in pan.
• Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
• Dip half of each cookie into chocolate; place on wax paper.
• Let stand until chocolate is set.
• (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).

CHOCOLATE DIPPED CHOCOLATE CHIP SHORTBREAD FINGERS RECIPE - (4.4/5)

Steps:

• Line 2 baking sheets with parchment paper (or aluminum foil). Beat butter, salt, pwd sugar and vanilla until smooth and fluffy. Add in flour 1 cup at a time until dough forms. Fold in ½ C. mini chocolate chips. Preheat oven to 350. Cover and refrigerate dough for at least 20 minutes. Form dough into "fingers" using your hands-1/2 inch thick, length-2-3 inches works well. If dough gets too soft, just put in frig to chill again. Place cookies on sheet ¼ inch apart. Bake 8-10 minutes (mine were closer to 10-12) or until bottoms become golden brown (mine never did get very brown). Remove to wire rack to cool. While they are cooling, melt ½ C. chips (semi sweet or milk chocolate-your preference. I made some of each kind) in a small, heavy pot. Immediately dip one end of the cookie into the chocolate. Let the cookies set, about 20 minutes. Store in an airtight container.