Real Recipes From Real Home Cooks ®

chocolate covered shortbread with toffee & pecans

(4 ratings)
Blue Ribbon Recipe by
Fran Say
Sunnyvale, CA

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.

— The Test Kitchen @kitchencrew
(4 ratings)
method Bake

Ingredients For chocolate covered shortbread with toffee & pecans

  • 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

How To Make chocolate covered shortbread with toffee & pecans

  • 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.