My F&W
quick save (...)

Chocolate Toffee Dipped Shortbread Bars

  • TOTAL TIME: 20 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

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.

  1. 4 ounces bittersweet chocolate, finely chopped
  2. 8 shortbread fingers (about 4 inches long)
  3. 1/4 cup chopped English toffee or Heath bars
  4. 1/4 cup chopped salted almonds
  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.
  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.
Make Ahead

The bars can be refrigerated for up to 3 days.

Serve With

Ice cream and coffee.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.