Chocolate Covered Shortbread with Toffee & Pecans

Fran Say

By
@ChefMom22

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.


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Comments:

Method:

Bake

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.

Ingredients

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

1
Preheat oven to 250 degrees F.
2
Cream together sugar and butter. Add flour in parts, making sure it is well blended before adding more flour.
3
Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
4
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.
5
Melt chocolate chips in the microwave. Pour over hot shortbread (immediately after taking out of oven) and spread with frosting spatula.
6
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