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.
PECAN TOFFEE SHORTBREAD
Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.
Provided by Noo8820
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
- Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
- Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
- Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
- For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.
Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6
TOFFEE CHIFFON PIE
My aunt used to make this years ago and it's so good!
Provided by GINGER P
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time P1DT50m
Yield 8
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over water and set aside for 5 minutes to soften.
- Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly.
- Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
- In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
- Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
- Sprinkle top with toffee bits before serving.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 45.7 g, Cholesterol 78.6 mg, Fat 20.1 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 8.4 g, Sodium 376.8 mg, Sugar 22.7 g
SHORTBREAD TOFFEE SQUARES
Make and share this Shortbread Toffee Squares recipe from Food.com.
Provided by Michele7
Categories Bar Cookie
Time 50m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Cream 1/2 stick butter with 4 T sugar.
- Blend in flour.
- Spread onto greased 8-inch square pan, and bake at 350 for 20 minutes.
- Mix together next 4 ingredients and cook, stirring until mixture leaves the side of the pan.
- Add vanilla.
- Pour over shortbread.
- Cool.
- Spread melted chocolate over toffee.
- Cool.
- Cut into squares.
Nutrition Facts : Calories 306, Fat 15.7, SaturatedFat 8.8, Cholesterol 32.3, Sodium 233, Carbohydrate 39.2, Fiber 1, Sugar 30.4, Protein 4.5
PEANUT TOFFEE SHORTBREAD
I got this recipe out of a Southern Living magazine in the break room at work. I haven't made this but it sounds really tasty!
Provided by Zaney1
Categories Dessert
Time 50m
Yield 24-36 pieces
Number Of Ingredients 8
Steps:
- Beat butter at medium speed until creamy.
- Combine brown sugar and cornstarch and add gradually to butter, beating well.
- Gradually add flour and salt to butter mixture.
- Beat at low speed until just blended.
- Add vanilla and 1 cup peanuts.
- Beat at low speed until just blended.
- Turn dough out onto lightly greased baking sheet.
- Roll or pat dough into a 11x14 inch rectangle leaving at least 1 inch border on each side of the baking sheet.
- Bake at 350 for 20 minutes or until golden brown.
- Remove baking sheet to a wire rack.
- Sprinkle shortbread evenly with chocolate chips.
- Let stand 5 minutes.
- Gently spread melted chips over shortbread.
- Sprinkle with remaining 1 cup of peanuts.
- Cool completely.
- Cut or break shortbread into 2 or 3 inch peices.
Nutrition Facts : Calories 275.5, Fat 18.3, SaturatedFat 8.4, Cholesterol 20.3, Sodium 121.4, Carbohydrate 26.2, Fiber 2.2, Sugar 14.1, Protein 5.1
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