CHOCOLATE-TOFFEE SHORTBREAD FINGERS
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
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.
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Sandile Tolbati
[email protected]I love these cookies! They're the perfect combination of chocolate and toffee.
Amine Atnani
[email protected]These cookies were really easy to make. I'm not a baker, but I was able to make them without any problems.
Shelby Bear
[email protected]I had a hard time finding toffee chips, so I just omitted them. The cookies still turned out great!
Amjad Joyo
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Muhammad Muhammad
[email protected]These cookies are so rich and decadent. They're perfect for a special occasion.
Jen Harkins
[email protected]I love the combination of chocolate and toffee in these cookies. They're the perfect treat for a chocolate lover!
It'z Grace
[email protected]These cookies were easy to make and they turned out beautifully. I'm not a baker, but I was able to make them without any problems.
Irma Beaupre
[email protected]I had a hard time finding toffee chips, so I used chopped toffee bars instead. They worked just fine. The cookies turned out great!
Hamza arain
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the toffee filling next time.
charles samwel
[email protected]These cookies are delicious! The shortbread is buttery and crumbly, and the chocolate and toffee filling is rich and flavorful. I loved the combination of flavors and textures. They're perfect for a special occasion or just a treat.
Joy Ochiode
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look really impressive. I would definitely recommend them.
Iancu David
[email protected]These chocolate toffee shortbread cookies are absolutely divine! They're buttery, crumbly, and have the perfect amount of chocolate and toffee flavor. I loved the combination of textures, with the crispy shortbread base and the chewy toffee center. I