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