Chocolate-Toffee Shortbread Fingers
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
45
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Vegetable OilDirections:
1
Line a few baking sheets with parchment paper
2
Combine the nuts and toffee bits in a shallow bowl
3
Combine the chocolate and oil in a small microwave-safe bowl
4
Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave
5
Stir until smooth
6
(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
7
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
8
Heat, whisking occasionally, until the chocolate is melted
9
) 3
10
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
11
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
12
Place the cookie on a prepared baking sheet
13
Repeat with the remaining cookies
14
Let the cookies rest until the chocolate is set, about 30 minutes
15
Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week 1
16
Line a few baking sheets with parchment paper
17
Combine the nuts and toffee bits in a shallow bowl
18
Combine the chocolate and oil in a small microwave-safe bowl
19
Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave
20
Stir until smooth
21
(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
22
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
23
Heat, whisking occasionally, until the chocolate is melted
24
) 3
25
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
26
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
27
Place the cookie on a prepared baking sheet
28
Repeat with the remaining cookies
29
Let the cookies rest until the chocolate is set, about 30 minutes
30
Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week Note: 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
31
Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool
32
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
33
Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool