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Chocolate-Toffee Shortbread Fingers

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Chocolate-Toffee Shortbread Fingers

Chocolate-Toffee Shortbread Fingers

amanda

Equipment

  • Digital Kitchen Scale - Precision Weighing Essential

  • Tongs - For Flipping Shortbread Batches Safely

  • Silicone Spatula Set - Ideal for Mixing and Filling Dough

  • Stand Mixer with Paddle Attachment - Makes Mixing Dough Easier

  • Parchment-Paper Sheets - Perfect for Rolling Shortbread Dough Without Sticking

  • Cookie Cutters (8cm) - Shape Fingers Consistently

  • Nonstick Baking Mat - Ensures Even Browning of Cookies

  • Silicone Spatula Set with Long Handle

  • Premium Mixer Bowl Set - Durable and Versatile for Various Recipes

  • AmazonBasics Countertop Kitchen Scale - Affordable & Reliable Weighing Solution

  • Cooling Rack - Essential for Evenly Cooling Shortbread

Ingredients

  • 1/2 cup toasted and cooled pecans, coarsely chopped

  • O Brickle Toffee bits or Skor or Heath bars

  • coarsely chopped

Instructions

1

Instruction 1

Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
2

Instruction 2

Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
3

Instruction 3

Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
4

Instruction 4

Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
5

Instruction 5

To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.
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