Chocolate Toffee Shortbread Bars
Buttery shortbread, melted chocolate, and crunchy pecans—these Chocolate Toffee Shortbread Bars are the perfect no-fuss dessert. Quick to make and impossible to resist!
16
squares
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
- Prepare the Pan: Line an 8-inch square pan with parchment paper or foil, leaving overhang for easy removal. Preheat the oven to 350°F (175°C).
- Mix the Dough: Stir 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt together in a small bowl. Pour in 1/4 cup melted butter and stir. Use your fingers to mix butter with dry ingredients thoroughly.
- Bake the Crust: Press the mixture evenly into the prepared pan. Bake for 20 minutes, until the edges are lightly golden.
- Add the Chocolate: Immediately sprinkle 1/2 cup 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.
- Finish and Chill: Sprinkle with 1/8 cup chopped nuts, if using. Refrigerate until the chocolate is set. Lift out using the sling and slice into 16 squares.
Notes
- Make ahead: Store them in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Freezer: Wrap them individually and freeze for up to 2 months. Let them thaw at room temp before serving.
Nutritional Information
Serving: 1 | Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg