Best 3 Chocolate Toffee Shortbread 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 COVERED SHORTBREAD WITH TOFFEE & PECANS

Steps:

• 1. Preheat oven to 250 degrees F.
• 2. Cream together sugar and butter. Add flour in parts, making sure it is well blended before adding more flour.
• 3. Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
• 4. Bake at 250 degrees for 1-1/2 to 1-3/4 hours. If using 9"x12" jelly roll pan (1/2" thickness), bake for 2 to 2-1/2 hours.
• 5. Melt chocolate chips in the microwave. Pour over hot shortbread (immediately after taking out of oven) and spread with frosting spatula.
• 6. Immediately sprinkle toffee bits and chopped pecans evenly over chocolate. Cut into bars or squares using a sharp knife and let cool, making sure they are not touching while chocolate hardens. Do not refrigerate.

CHOCOLATE TOFFEE SHORTBREAD

Steps:

• 1. Shortbread: Cream together the butter and sugar, beating very well.
• 2. Sift together the flour, cornstarch and baking powder and beat into the butter and sugar.
• 3. Spread the mixture in a 12 inch long baking tin, about 1 to 2 inch deep and smooth even.
• 4. Bake in a preheated 350 oven for 20 minutes (or until golden brown).
• 5. Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
• 6. Caramel: Put all the ingredients for the caramel - except the vanilla - into a saucepan.
• 7. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
• 8. Then bring the mixture to the boil and boil for 5 to 7 minutes.
• 9. Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
• 10. Then pour it over the shortbread.
• 11. Leave to cool completely.
• 12. To finish, melt the chocolate over hot water and pour it over the caramel layer.
• 13. When it is cool, mark into squares with a sharp knife (makes 12 - 16).
• 14. Store in airtight container.