Toffee Chip Squares
Submitted by Jennisue
Buttery brown sugar shortbread cut into triangles, topped with a glossy chocolate dollop and a crunchy shower of toffee bits. Makes 8 dozen bite-sized treats for holiday platters.
YIELD
8 dozenPREP
15 minCOOK
15 minREADY
50 minWhen you need to fill a cookie tray and impress everyone on it, these are your secret weapon.
A rich, buttery shortbread base made with brown sugar and vanilla gets pressed into a 9×13 pan and baked until golden. While still warm, each piece gets cut into triangles, then crowned with a thick dollop of melted semi-sweet chocolate and buried under a generous layer of Bits ‘o Brickle toffee chips.
A quick chill in the fridge sets everything firm, and you pop them out with a spatula.
Eight dozen from a single batch. That’s enough for gifting, plating, and sneaking a few (or twelve) for yourself.
Pro Tips
- Cut the shortbread while it’s still warm. Once it cools, it hardens and will crack and crumble when you try to slice it.
- Let the melted chocolate thicken slightly before dolloping. Too runny and it slides off the edges. A couple of minutes off the heat is all it takes.
- Press the toffee bits into the wet chocolate firmly. Loose bits will fall off when you shake away the excess after chilling.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cream butter.
Add brown sugar and vanilla.
Mix well.
Add flour an baking powder and mix until well blended.
Pat evenly into ungreased 9 x 13 baking pan.
Press down flat.
Bake 10 to 15 minutes until golden.
Remove from oven and cut while warm into triangles, cut from 2 inch squares.
Prepare topping.
Melt chocolate chips, butter and water in top of double boiler over hot water.
Stir until smooth.
Remove top of double boiler from hot water.
Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle.
Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set.
Remove squares with spatula and shake off excess Bits ‘o Brickle.
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