Chocolate-Toffee Shortbread Fingers
- 1/2 cup toasted and cooled pecans, coarsely chopped
- 3/4 cup Heath Bits 'O Brickle Toffee bits or Skor or Heath bars, coarsely chopped
- 1 bag (12 ounces) bittersweet or semisweet chocolate chips
- 1 tablespoon vegetable oil
- 4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers
- 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
- 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
- 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
- Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
- To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350u0b0F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.
pecans, toffee, bittersweet, vegetable oil, walkers
Taken from www.epicurious.com/recipes/food/views/chocolate-toffee-shortbread-fingers-361429 (may not work)