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
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.
Make Ahead
The bars can be refrigerated for up to 3 days.
Serve With
Ice cream and coffee.
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
