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Chocolate Dipped Toffee Shortbread: Day 4

At Basin Harbor, we enjoy the good things in life. Crispy, buttery shortbread with toffee chips and dipped in milk chocolate. YUM. The only thing better is then dipping them in more toffee. Overload? We think not.


2 cups all-purpose Gold Medal flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup toffee bits, divided
2 cups milk chocolate chips

1. In a small bowl, whisk the flour and salt together. Set aside.

2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in 1/2 cup of the toffee bits. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.

3. When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.

4. On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured
cookie cutter. Place shortbread cookie son the prepared baking sheet and bake for 15-18 minutes, or until cookies are very lightly browned around the
edges. Remove cookies from baking sheet and cool completely on a wire cooling rack.

5. Put the chocolate chips in a microwave safe bowl and melt, stirring every 30 seconds until melted. Dip the shortbread cookies in the melted chocolate and sprinkle with additional toffee bits.
Lay on a piece of parchment paper or wax paper to set up. Once chocolate is completely dried, store cookies in an air tight container for up to 5 days.


credit: Two Peas & Their Pod