Chocolate-Toffee Shortbread
- 1 (1 -2 cup) cup butter (anything less than real butter will adversely affect the taste of the shortbread)
- 34 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 14 cups all-purpose flour (you may need more if the weather is warm or your kitchen is warm)
- 8 -9 ounces Ghirardelli double chocolate chips, melted
- 3 (1 1/2-1 7/8 ounce) Heath candy bars, chopped into very small pieces (or any toffee candy bars such as Skor)
- Preheat oven to 350 degrees Fahrenheit.
- Beat butter and sugar in a large mixer bowl until creamy.
- Beat in egg and vanilla extract.
- Gradually beat in flour.
- Spread the mixture evenly in an ungreased 9" x 12" baking pan.
- Prick all over with tines of a table fork.
- Bake for approximately 30 to 33 minutes until the top of the shortbread is a light golden brown.
- Remove from oven and allow to cool, in the baking pans, for 3 or 4 minutes.
- Pour the melted chocolate evenly and smoothly over the shortbread.
- Allow chocolate to cool and then, while it is still in a liquid state, sprinkle the chopped Heath Bars over the chocolate so that the chocolate is fairly well hidden.
- Gently press very lightly on the candy chunks with the back of a fork so that they will be slightly embedded in the chocolate.
- Allow to cool completely and then cut into squares of any size that you want- I cut them into 18 squares, 3" x 2" each.
- Store in an airtight container (preferably a cookie tin) in a cool place.
butter, sugar, egg, vanilla, flour, ghirardelli
Taken from www.food.com/recipe/chocolate-toffee-shortbread-16979 (may not work)