chocolate covered shortbread with toffee & pecans
(4 ratings)
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 call purpose flour
-
1 cgranulated sugar
-
1 lbbutter, room temperature
-
1 pkgsemi-sweet chocolate chips, 12 oz.
-
5 oztoffee bits
-
5 ozpecans, chopped
How To Make chocolate covered shortbread with toffee & pecans
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chocolate Covered Shortbread with Toffee & Pecans:
ADVERTISEMENT
ADVERTISEMENT