Chocolate Toffee Shortbread
Indulge in the irresistible layers of sweetness and crunch with this Chocolate Toffee Shortbread recipe! Perfectly buttery shortbread serves as the base for a luxurious topping of soft toffee bits and a smooth, creamy chocolate layer. With just a hint of flaky sea salt for a gourmet touch, these decadent squares strike the perfect balance between sweet and salty. Ready in under an hour of active prep and baking time, this dessert is as simple to make as it is stunning to serve. Whether you're hosting a holiday gathering or treating yourself to a midday indulgence, these bite-sized treats are sure to impress. Explore the ultimate combination of textures and flavors—your taste buds will thank you!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Soft toffee bits
- 1.5 cups Semi-sweet chocolate chips
- 0.25 cup Heavy cream
- Flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy, about 2-3 minutes using an electric hand mixer or stand mixer.
Add the vanilla extract and mix until combined.
Gradually add the flour and salt to the butter mixture, mixing just until a soft dough forms. Do not overmix.
Press the dough evenly into the prepared baking pan using your hands or the back of a spoon.
Bake the shortbread layer in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly.
While the shortbread is cooling, prepare the toffee layer by sprinkling the toffee bits evenly over the top of the shortbread. Set aside.
In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir continuously until the chocolate is fully melted and the mixture is smooth.
Pour the melted chocolate evenly over the toffee layer, using a spatula to spread it into an even layer.
If desired, sprinkle flaky sea salt lightly over the top of the chocolate layer for a sweet-salty twist.
Refrigerate the pan for at least 2 hours, or until the chocolate is fully set and the shortbread is firm.
Use the parchment paper overhang to lift the shortbread out of the pan. Transfer to a cutting board and cut into 16 squares or rectangles.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 22.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
