Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8

How to Make It

Step 1    

Line a baking sheet with wax paper. In a microwave-safe bowl, heat the chocolate at high power in 45-second bursts, until nearly melted; stir until completely melted. Dip two-thirds of each shortbread finger in the chocolate and transfer to the baking sheet.

Step 2    

In a small bowl, mix the English toffee and almonds. Sprinkle the mixture over the chocolate. Refrigerate the shortbread bars just until set, about 10 minutes.

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