Toblerone Shortbread Recipes

Steps:

• Cream butter and icing sugar well together until light and fluffy.
• Sift flour and cornstarch and baking powder together and add into sugar mixture.
• Fold in the chopped chocolate toblerone candy bar.
• Blend all well.
• Roll into large cookie balls, about 2 inches.
• Bake at 350 degrees for 11 minutes.
• Remove, cool, dredge in powdered sugar if desired.

Steps:

• Cream butter and sugar in a medium bowl. Beat until light and fluffy.
• Add flour and cornstarch gradually while beating continuously. Beat until light.
• Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
• Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.
• Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.

Steps:

• Cream together butter and icing sugar, beat in vanilla and salt.
• Add flour 1 cup at a time, mixing well after each time.
• Stir in toblerone.
• Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.

Steps:

• Cream butter until smooth.
• Gradually add sugar, beating until light and fluffy.
• Beat in flours.
• Form into 1 inch balls and place on baking sheet.
• Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
• Cut with cookie cutters and place on baking sheet.
• Bake at 325°F for 15 to 20 minutes or until lightly browned.
• Cool on rack.
• Store in air tight container.

Steps:

• Melt the 1/3 cup of butter.
• Crush chocolate biscuits into crumbs.
• Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
• Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
• Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
• Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
• Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
• Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
• Tip:.
• The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.