Recipe Detail

Chocolate-Toffee-Dipped Shortbread Bars

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Number of Servings:


  1. 4 - bittersweet chocolate
  2. 8 - shortbread fingers (about 4
  3. 1/4 cups - chopped English toffee or Heath bars
  4. 1/4 cans - 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.


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