Marbled Toffee Shortbread
Elevate your cookie game with this irresistible Marbled Toffee Shortbread recipe—a buttery, crumbly shortbread base infused with sweet, crunchy toffee bits and topped with a stunning marbled layer of dark and white chocolate. Perfectly balancing indulgence and elegance, this recipe is surprisingly simple to prepare, making it ideal for both festive gatherings and casual afternoons. The marbled chocolate topping adds a show-stopping finish, while the rich toffee flavor melts seamlessly into each tender bite. With minimal prep time and a beautiful presentation, these shortbread squares are sure to become a go-to crowd-pleaser. Bring sweetness and style to your dessert table today!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 280 grams all-purpose flour
- 120 grams toffee bits
- 115 grams dark chocolate
- 85 grams white chocolate
Instructions
Preheat your oven to 160°C (325°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a slight overhang for easy removal.
In a mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
Fold in the toffee bits using a spatula until evenly distributed throughout the dough.
Press the shortbread dough evenly into the prepared baking pan, smoothing the surface with the back of a spoon or your hands.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let the shortbread cool completely in the pan.
While the shortbread cools, melt the dark chocolate and white chocolate in separate bowls using a microwave in 15-second intervals, stirring between each interval, until smooth.
Once the shortbread is cool, drizzle the melted dark chocolate over the top using a spoon. Then, drizzle the white chocolate in a crisscross pattern to create a marbled effect. Use a toothpick or knife to gently swirl the chocolates together for a more pronounced marbling.
Allow the chocolate to set completely at room temperature or in the refrigerator before removing the shortbread from the pan.
Once set, lift the shortbread out using the parchment paper overhang and slice into 16 squares or bars.
Serve and enjoy your marbled toffee shortbread with friends, or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.2 g | 375% | |
| Saturated Fat | 169.9 g | 850% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 513.9 g | 187% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 279.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1487 mg | 32% | |
*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.
