Chocolate Toffee Shortbread Bars: Buttery, Crunchy & Irresistible!
Sneak Preview: These Chocolate Toffee Shortbread Bars start with a buttery, crisp shortbread base topped with melted chocolate and crunchy pecans. A quick, irresistible dessert with less than 100 calories per square!
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When you need a fast dessert, what’s your go-to? For me, it has to be simple, quick, and use ingredients I already have. That’s why I love these Chocolate Toffee Shortbread Bars—just a handful of pantry staples, one bowl, and 30 minutes.
Why These Bars Will Steal the Show
✔ Buttery Shortbread Base: A melt-in-your-mouth mix of flour, sugar, and butter.
✔ Rich Chocolate Topping: Just sprinkle on the chocolate chips—no fancy techniques required.
✔ Customizable: Swap pecans for almonds, white chocolate, or peanut butter chips!
✔ Easy Cleanup: Use a parchment sling to lift them out without crumbling.
Happy Bakers Speak Up
I just made these and they are delicious!-–JAYDE
How To Easily Memorize This Shortbread Toffee Bar Recipe
Memorizing This Recipe Is a Breeze
Want a recipe you don’t have to look up? Here’s an easy trick:
🔢 1 & 4—That’s all you need to remember!
- 1 cup flour
- ¼ cup each of powdered sugar, butter, and chopped nuts (optional)
- ¼ teaspoon salt
The chocolate layer? Just eyeball it—because who measures chocolate anyway? 😉
How To Make Chocolate Toffee Shortbread Bars
1️⃣ Prep the Pan: Line an 8-inch square pan with parchment or foil for easy removal. Preheat your oven to 350°F (175°C).
2️⃣ Make the Shortbread Base: Stir together FLOUR, POWDERED SUGAR, and SALT in a bowl. Add MELTED BUTTER and mix until crumbly. Press into the pan.
3️⃣ Bake: Pop it in the oven for 20 minutes, until lightly golden.
4️⃣ Add the Chocolate: Right after baking, sprinkle CHOCOLATE CHIPS over the warm shortbread. Let them melt, then spread evenly.
5️⃣ Top & Chill: Sprinkle with CHOPPED PECANS (or your favorite nuts). Refrigerate until set, then slice and enjoy!
Variations
Nutty Twist: Swap pecans for toasted almonds, walnuts, or hazelnuts.
Double Chocolate: Use a mix of white and dark chocolate chips.
Peanut Butter Bliss: Drizzle melted peanut butter over the chocolate layer.
FAQs
- Can I make these ahead of time?
- Yes! Store them in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Do they freeze well?
- Absolutely! Wrap them individually and freeze for up to 2 months. Let them thaw at room temp before serving.
- Can I use margarine instead of butter?
- Butter gives the best flavor and texture, but margarine will work in a pinch.
Final Thoughts
If you happen to have leftovers you don’t want to throw away, try making these Leftover Chocolate Chip Cookie Truffles using these cookies instead of chocolate chip cookies. They freeze well.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Chocolate Toffee Shortbread Bars: Buttery, Crunchy & Irresistible!
Ingredients
- 1 cup (120 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ teaspoon salt
- ¼ cup (56 g) melted butter
- ½ cup (90 g) semi-sweet chocolate chips or flavor of your choice
- ⅛ cup (18 g) chopped nuts optional
Instructions
- Make a parchment paper or foil sling for an 8-inch pan. This is essential if you want any hope of getting the bars out of the pan without crumbling.
- Preheat oven to 350˚F (170˚C).
- Stir 1 cup (120 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, and 1/4 teaspoon salt together in a small bowl. Pour in 1/4 cup (56 g) melted butter and stir. Use your fingers to mix butter with dry ingredients thoroughly.
- Dump butter/flour mixture in to pan and pat down smooth. Bake in preheated oven for 20 minutes.
- Immediately after removing from the oven, sprinkle 1/2 cup (90 g) semi-sweet chocolate chips or flavor of your choice evenly over the surface of the shortbread cookie base. Allow to sit until all chips are completely melted and soft.
- Carefully use a knife or the back of a spoon to spread soft chips in an even layer. If desired, sprinkle 1/8 cup (18 g) chopped nuts over the top. Put in refrigerator until chocolate layer hardens. Remove cookies and sling from the pan carefully. Slice into 16 pieces.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.