Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate and topped with chopped almonds and toffee. The key to success: using high-quality ingredients.
More Easy Dessert Recipes
4 ounces bittersweet chocolate, finely chopped
8 shortbread fingers (about 4 inches long)
1/4 cup chopped English toffee or Heath bars
1/4 cup chopped salted almonds
How to Make It
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.
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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