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chocolate covered shortbread with toffee and pecans

(4 ratings)
ChefMom22 avatar
Blue Ribbon Recipe by
Fran Say
@ChefMom22
Sunnyvale, CA

In Hawaii, there is fierce competition to see who makes the best shortbread. Many Aunties swear they make the best one. Some have taken their recipes and "secret ingredients" to the grave with them. I adapted this recipe from a friend who shared her secret with me.

Blue Ribbon Recipe

If you love shortbread cookies, this recipe is a must-make. The crisp shortbread melts in your mouth. Melted chocolate is spread across the shortbread and then sprinkled with chopped pecans and bits of toffee candy. The final result is a chocolaty, buttery, and rich cookie.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For chocolate covered shortbread with toffee and pecans

  • 1 c
    granulated sugar
  • 1 lb
    room temperature butter
  • 4 c
    all-purpose flour
  • 1 pkg
    semi-sweet chocolate chips (12 oz)
  • 5 oz
    toffee bits
  • 5 oz
    chopped pecans

How To Make chocolate covered shortbread with toffee and pecans

  • Cream butter and sugar.
    1
    Preheat oven to 250 degrees F. Cream together sugar and butter.
  • Slowly add flour.
    2
    Add flour in parts.
  • Make sure the flour is fully incorporated.
    3
    Make sure the flour is well blended before adding more.
  • Spread onto an ungreased jelly roll pan.
    4
    Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
  • Bake for 1 hour 45 minutes to 2 hours 30 minutes depending on the pan size.
    5
    Bake at 250 degrees for 1 1/2 to 1 3/4 hours. If using a 9"x12" jelly roll pan (1/2" thickness), bake for 2 to 2 1/2 hours.
  • Sprinkle chocolate chips over the warm shortbread.
    6
    Soften chocolate chips in the microwave. Pour over hot shortbread immediately after taking it out of the oven.
  • Spread with a spatula.
    7
    Spread with a frosting spatula.
  • Sprinkle toffee bits over the melted chocolate.
    8
    Immediately sprinkle toffee bits over the chocolate.
  • Sprinkle chopped pecans.
    9
    Then sprinkle chopped pecans.
  • Cut into squares and cool.
    10
    Cut into bars or squares using a sharp knife and let cool. Make sure they are not touching while the chocolate hardens. Do not refrigerate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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