Chocolate Toffee Shortbread

Chocolate Toffee Shortbread  Recipe

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6 oz
6 oz
8 oz
2 oz
1 tsp
baking powder


6 oz
6 oz
15 oz
condensed milk
1 Tbsp
1/2 tsp
vanilla extract
6 oz
semi-sweet chocolate chips

How to Make Chocolate Toffee Shortbread


  • 1Shortbread: Cream together the butter and sugar, beating very well.
  • 2Sift together the flour, cornstarch and baking powder and beat into the butter and sugar.
  • 3Spread the mixture in a 12 inch long baking tin, about 1 to 2 inch deep and smooth even.
  • 4Bake in a preheated 350 oven for 20 minutes (or until golden brown).
  • 5Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
  • 6Caramel: Put all the ingredients for the caramel - except the vanilla - into a saucepan.
  • 7Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
  • 8Then bring the mixture to the boil and boil for 5 to 7 minutes.
  • 9Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
  • 10Then pour it over the shortbread.
  • 11Leave to cool completely.
  • 12To finish, melt the chocolate over hot water and pour it over the caramel layer.
  • 13When it is cool, mark into squares with a sharp knife (makes 12 - 16).
  • 14Store in airtight container.

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About Chocolate Toffee Shortbread

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy