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.
TOFFEE MILLIONAIRES
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 square
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
- Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
- Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.
CHOCOLATE TOFFEE DELIGHTS
"I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies." -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
MARBLED TOFFEE SHORTBREAD
This is sometimes called Millionaires shortbread, its very rich and sweet, it can also look really impressive since marbling chocolate is so easy.
Provided by Giggling
Categories Bar Cookie
Time 2h15m
Yield 20 slices
Number Of Ingredients 9
Steps:
- Make the shortbread by mixing together the ingredients until they are crumbly.
- Press into a tin and prick all over with a fork.
- Bake in the oven (180 C, 350 F, gas mark 4) for about 15minutes.
- Gently heat the ingredients for the toffee filling, until the mixture is a light golden brown. Stir continuously!
- Pour onto the cool shortbread.
- Allow to set.
- Melt the three chocolate types, and place blobs onto the toffee layer.
- Once most of the surface is covered, use a knife to swirl them together and create the marbled effect.
Nutrition Facts : Calories 351.1, Fat 18.9, SaturatedFat 11.6, Cholesterol 40.8, Sodium 121.5, Carbohydrate 42.5, Fiber 1.5, Sugar 23.1, Protein 5.2
TOFFEE SHORTCAKE (CARAMEL SLICE) - TRADITIONAL SCOTTISH RECIPE!
This is a recipe for delicious shortbread with a toffee twist. You serve it cut into small squares or slices if you prefere. This is easy to make & absolutely delicious! Please note: the recipes states an 8oz can of condensed milk as it is all the database allows - please use a 'small' can I buy them weighing 379g.
Provided by Um Safia
Categories Bar Cookie
Time 30m
Yield 1 tray, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the caster sugar with 4oz of margarine and then add the flour.
- Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
- Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
- Melt the chocolate and pour it over the toffee mixture.
- Allow to cool and then cut into pieces.
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5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 251 per serving
- In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in 1/2 cup of the toffee bits. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
- When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
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5/5 (5)Total Time 40 minsCategory Bars/BrowniesCalories 267 per serving
- Preheat the oven to 375 degrees. To make the crust, combine the all-purpose flour, salt, and cinnamon in a medium bowl. Whisk together and set aside.
- Place the butter in the bowl of a stand mixer. Alternatively, place the butter in a large bowl and use a hand mixer. Beat for 3 minutes, or until the butter is smooth. Add the brown and granulated sugars and beat for an additional 3 minutes. Add the vanilla and mix briefly.
- Add the flour mixture to the butter/sugar mixture. Beat in gradually (you can cover the bowl and your mixer with a towel to avoid flour flying all over the place or just mix in very slowly). Mix until the flour is almost incorporated. Add the 3 ounces of chocolate to the mixer and mix until the rest of the dry ingredients are incorporated. Do not overmix!
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- Line a baking sheet with wax paper. In a microwave-safe bowl, heat the chocolate at high power in 45-second bursts, until nearly melted; stir until completely melted. Dip two-thirds of each shortbread finger in the chocolate and transfer to the baking sheet.
- In a small bowl, mix the English toffee and almonds. Sprinkle the mixture over the chocolate. Refrigerate the shortbread bars just until set, about 10 minutes.
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