Best 3 Chocolate Toffee Shortbread Recipes

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Indulge in the irresistible symphony of flavors with our specially curated collection of chocolate toffee shortbread recipes. Embark on a culinary journey that will tantalize your taste buds and leave you craving more. These delectable treats, characterized by their buttery shortbread crust and rich chocolate toffee filling, offer a perfect balance of textures and flavors. Whether you prefer a classic recipe or a modern twist, we have gathered a variety of options to suit every palate and skill level. Prepare to impress your loved ones with these delightful creations that are sure to become favorites in your kitchen.

Let's cook with our recipes!

CHOCOLATE-TOFFEE SHORTBREAD FINGERS



Chocolate-Toffee Shortbread Fingers image

Provided by Lauren Chattman

Categories     Cookies     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 48 cookies

Number Of Ingredients 5

1/2 cup toasted and cooled pecans, coarsely chopped
3/4 cup Heath Bits 'O Brickle Toffee bits or Skor or Heath bars, coarsely chopped
1 bag (12 ounces) bittersweet or semisweet chocolate chips
1 tablespoon vegetable oil
4 packages (8.8-ounces each) Walkers Pure Butter 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



Chocolate Covered Shortbread with Toffee & Pecans image

Yummm...I love shortbread. When you add chocolate, pecans and toffee- this one is a must have! The next time I make this I may add some additional pecans in the shortbread dough.

Provided by Fran Say

Categories     Chocolate

Number Of Ingredients 6

4 c all purpose flour
1 c granulated sugar
1 lb butter, room temperature
1 pkg semi-sweet chocolate chips, 12 oz.
5 oz toffee bits
5 oz pecans, chopped

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



Chocolate Toffee Shortbread image

Provided by Kitchen Crew

Categories     Chocolate

Number Of Ingredients 12

6 oz butter
6 oz sugar
8 oz flour
2 oz cornstarch
1 tsp baking powder
CARAMEL TOPPING
6 oz sugar
6 oz butter
15 oz condensed milk
1 Tbsp syrup
1/2 tsp vanilla extract
6 oz semi-sweet chocolate chips

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.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 50% is ideal.
  • If you don't have a candy thermometer, you can test the toffee by dropping a small amount into a glass of cold water. If the toffee forms a hard ball, it is ready.
  • Be careful not to overcook the toffee, as it will become brittle and difficult to work with.
  • Let the toffee cool completely before cutting it into pieces.
  • Store the toffee in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Chocolate toffee shortbread is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor, buttery shortbread crust, and crunchy toffee topping, this dessert is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this chocolate toffee shortbread recipe a try.

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