Chocolate Covered Shortbread with Toffee & Pecans

Fran Say


In Hawaii, there are fierce competitions to see who makes the best shortbread - many aunties swear they make the best one, and some have taken their recipes and "secret ingredients" to the grave with them. I adapted this recipe from a friend who shared her secret with me.

pinch tips: Parchment Paper Vs Wax Paper




Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


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

Directions Step-By-Step

Preheat oven to 250 degrees F.
Cream together sugar and butter. Add flour in parts, making sure it is well blended before adding more flour.
Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
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.
Melt chocolate chips in the microwave. Pour over hot shortbread (immediately after taking out of oven) and spread with frosting spatula.
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.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Holiday Baking
Other Tag: Quick & Easy