Toblerone Shortbread 2000 Canadian
Indulge in the decadent sweetness of Toblerone Shortbread 2000 Canadian, a buttery and tender treat that combines classic shortbread with chunks of melt-in-your-mouth chocolate and honey-hinted nougat from the iconic Toblerone bar. This easy-to-make recipe features a simple yet irresistible combination of rich unsalted butter, vanilla, and a delicate blend of flour and cornstarch, ensuring a soft, crumbly texture that's perfect for pairing with coffee or tea. The addition of Toblerone pieces elevates this dessert into a luxurious experience, as the chocolate pockets create bursts of flavor in every bite. With just 15 minutes of prep time and under half an hour of baking, these golden squares are ideal for holiday tables, potlucks, or an afternoon indulgence. Slice, serve, and savor a treat that’s as visually stunning as it is delicious, and don’t forget to store extras to enjoy all week long!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 30 grams Cornstarch
- 150 grams Toblerone bar (chopped into small chunks)
Instructions
Preheat your oven to 160°C (325°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, beat the unsalted butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and cornstarch.
Gradually add the dry ingredients to the butter mixture. Combine until the mixture forms a dough. Be careful not to overmix.
Fold in the chopped Toblerone pieces gently to distribute them evenly throughout the dough.
Transfer the dough into the prepared baking pan and press it down evenly using your hands or the back of a spoon.
Using a fork, prick the surface of the dough all over. This helps the shortbread bake evenly.
Bake the shortbread in the preheated oven for 22-25 minutes, or until the edges are lightly golden and the top is set.
Remove the pan from the oven and allow the shortbread to cool in the pan for 10 minutes. Using the parchment paper overhang, carefully lift the shortbread out of the pan and transfer it to a wire rack to cool completely.
Once cooled, slice the shortbread into 16 equal squares or rectangles using a sharp knife.
Serve and enjoy your Toblerone Shortbread! Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 142.4 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 414.8 g | 151% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 189.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 787 mg | 17% | |
*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.
