Chocolate-Toffee Shortbread

Hungry for more?

Explore thousands of top-rated recipes on!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

18 cookie squares

Ingredients Nutrition

  • 1 (1 -2 cup) cup butter (anything less than real butter will adversely affect the taste of the shortbread)
  • 34 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 14 cups all-purpose flour (you may need more if the weather is warm or your kitchen is warm)
  • 8 -9 ounces Ghirardelli double chocolate chips, melted
  • 3 (1 1/2-1 7/8 ounce) Heath candy bars, chopped into very small pieces (or any toffee candy bars such as Skor)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat butter and sugar in a large mixer bowl until creamy.
  3. Beat in egg and vanilla extract.
  4. Gradually beat in flour.
  5. Spread the mixture evenly in an ungreased 9" x 12" baking pan.
  6. Prick all over with tines of a table fork.
  7. Bake for approximately 30 to 33 minutes until the top of the shortbread is a light golden brown.
  8. Remove from oven and allow to cool, in the baking pans, for 3 or 4 minutes.
  9. Pour the melted chocolate evenly and smoothly over the shortbread.
  10. Allow chocolate to cool and then, while it is still in a liquid state, sprinkle the chopped Heath Bars over the chocolate so that the chocolate is fairly well hidden.
  11. Gently press very lightly on the candy chunks with the back of a fork so that they will be slightly embedded in the chocolate.
  12. Allow to cool completely and then cut into squares of any size that you want- I cut them into 18 squares, 3" x 2" each.
  13. Store in an airtight container (preferably a cookie tin) in a cool place.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a