Tuesday, November 24, 2009
Gift Giving-Toffee Chocolate Shortbread Crunch
This picture is the closest I could find on the net of this recipe. The shortbread recipe is from allrecipes and the toffee crunch is from Longo's calender.
I'm calling this post 'gift giving' as a way to try and convince myself that I won't eat half the batch. I have made the shortbread cookies before and was not successful at resisting. But this toffee chocolate thing is something I haven't made before so there is no guarantee I won't lose it. They look so good!
The original recipes calls for store bought shortbread but I like doing everything from scratch so I'm including my recipe for shortbread first.
* 5 cups all-purpose flour
* 1 cup sugar
* 1/2 teaspoon salt
* 2 cups cold butter (no substitutes)
1. In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick all over with a fork. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
Toffee Chocolate Shortbread Crunch
38 All Butter Shortbread cookies
1 cup salted butter
1 cup packed brown sugar
1 tsp vanilla
6 oz 43% Chocolate, finely chopped
1/2 cup Skor toffee bits
Line 13x9 inch baking pan with foil and place shortbread cookies into single layer, set aside.
In saucepan, bring butter and sugar to a boil, stirring over medium heat. Boil for 2 minutes. Stir in vanilla. Pour mixture evenly over shortbread, spreading as necessary. Bake at 350 for about 15 minutes or until bubbly.
Remove from oven and let stand for 2 minutes or until bubbles subside. Sprinkle with chocolate and let stand for 5 minutes to melt. Using small offset spatula, spread chocolate evenly over top. Sprinkle evenly with toffee bits and let cool to room temperature. Refrigerate for about an hour or until chocolate and caramel are set.
Remove from foil and cut into squares to serve.
Tip: Store in airtight container in fridge for up to 3 weeks, or freezer for up to 2 months.
Makes 40 pieces.