Chocolate Covered Shortbread with Toffee & Pecans
By
Fran Say
@ChefMom22
2
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.
Blue Ribbon Recipe
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
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4 call purpose flour
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1 cgranulated sugar
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1 lbbutter, room temperature
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1 pkgsemi-sweet chocolate chips, 12 oz.
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5 oztoffee bits
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5 ozpecans, chopped
How to Make Chocolate Covered Shortbread with Toffee & Pecans
- 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.
