Chocolate Toffee Shortbread
By: McCormick Kitchens
Made With:
Nutty browned butter and rich, buttery toffee take this already delicious shortbread recipe over the top. Decorated with melted semi-sweet chocolate and a sprinkle of McCormick® English Toffee Sugar, they’re a festive addition to any dessert table, especially around the holidays.
Nutty browned butter and rich, buttery toffee take this already delicious shortbread recipe over the top. Decorated with melted semi-sweet chocolate and a sprinkle of McCormick® English Toffee Sugar, they’re a festive addition to any dessert table, especially around the holidays.
Key products
Instructions
- Melt butter in medium heavy-bottom saucepan on medium heat. Cook, stirring occasionally, 3 to 4 minutes or until butter forms brown specks on bottom of pan. Pour butter into large heat-safe bowl. Cool slightly. Refrigerate 1 hour or until butter returns to the consistency of room temperature butter.
- Preheat oven to 300°F. Line 9-inch square baking pan with foil, extending over sides of pan to create handles. Spray foil with no stick cooking spray. Set aside.
- Mix flour, cornstarch, 1/2 teaspoon of the English Toffee Sugar and salt in medium bowl; set aside. Add granulated sugar, brown sugar and vanilla to cooled browned butter; beat with electric mixer on medium speed until light and fluffy, scraping sides as needed. Gradually beat in flour mixture on low speed until well mixed. Press dough evenly into prepared pan.
- Bake 55 to 60 minutes or until center is firm and edges are lightly browned. Immediately cut shortbread into 4 squares, then cut each square diagonally into 4 triangles. Cool slightly. While still warm, use foil handles to lift and remove shortbread from pan. Place on wire rack to cool.
- Melt chocolate as directed on package. Stir in remaining 1 teaspoon English Toffee Sugar. Dip shortbread triangles into chocolate. Let stand on wax paper-lined tray until chocolate is set.
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