Chocolate Toffee Shortbread Bars

chocolatetoffeebar

This is going to be a brief post but I wanted to get something up. It’s been crazy getting my kids back to school and very hard for me to send my youngest to kindergarten. Thank the Lord for the great school I am blessed to send my kids to and have been able to visit and have lunch with my kids when I want, making the transition easier. But for those rough days…. having something combining shortbread, chocolate and toffee(3 of my favorites) is sure comforting 🙂 

toffeebars

I absolutely love shortbread and throw some toffee and chocolate in- I’m sold!! These bars are super easy to throw together. All that’s involved is making and baking a buttery delicious chocolate studded shortbread layer, top it with some chopped chocolate, allow the chocolate to melt, spread the chocolate and sprinkle on some toffee. A delicious and quick dessert completed- great for the family, a get together or a potluck. 

 

Chocolate Toffee Shortbread Bars
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For the Shortbread
  1. 1 1/2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ground cinnamon
  4. 2 sticks (1 cup) butter, at room temperature
  5. 1/2 cup packed brown sugar
  6. 1/4 cup granulated sugar
  7. 1 teaspoon pure vanilla extract
  8. 3 ounces bittersweet, semisweet or milk chocolate, finely chopped (I have substituted 1/2 cup of chocolate chips successfully for this part of the recipe)
For the topping
  1. 6 ounces bittersweet, semisweet, or milk chocolate, finely chopped (I would not use chocolate chips here as they do not melt or set up the same)
  2. 1 1/2 cups toffee bits
For the Shortbread Crust
  1. Preheat the oven to 375 degrees. Line a 9 x 13 baking pan with foil leaving overhang on the ends to lift bars out after baking. Lightly grease the foil and set aside.
  2. Whisk together the flour, salt, and cinnamon in a medium bowl, set aside.
  3. Place the butter in the bowl of a stand mixer (or use a hand mixer). Beat for 3 minutes, or until the butter is smooth and fluffy. Add the brown sugar and granulated sugar and beat for an additional 3 minutes. Briefly mix in vanilla.
  4. Gradually add the flour mixture to the butter/sugar mixture (add gradually so you don't have flour everywhere). Mix until the flour is almost incorporated. Add the 3 ounces of chocolate to the mixer and mix until the rest of the dry ingredients are incorporated. Don't over mix, just mix until combined.
  5. Scrape the dough into the prepared pan and press down the mixture with a spatula and/or your fingertips. Bake for 18-20 minutes, or until the crust is bubbling. Remove the crust from the oven and place on a cooling rack.
  6. Immediately Sprinkle the 6 ounces of chocolate over the hot bars and cover the pan with foil for about 5 minutes to allow the chocolate melt. Using an offset spatula or the back of a spoon, spread the softened chocolate over the crust. Sprinkle the toffee pieces over the chocolate and press down gently with your fingers.
  7. Let the bars completely cool to room temperature. Once cool, if chocolate is not totally set just stick pan in the freezer for 5-10 minutes or until set. Using the foil overhang as handles, lift the bars out of the pan and cut into bars.
Amy Kay's Kitchen https://www.amykayskitchen.com/

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