What I love about this recipe is that it combines so many of my favourite foods. It includes shortbread, chocolate, toffee and pecan nuts. The recipe is prepared by adding toffee pieces to the shortbread. Once the shortbread is baked and cooled, they are dipped in plain chocolate and then sprinkled with pecans.
Shortbread is relatively easy and quick to prepare and uses minimal ingredients. The main ingredients for shortbread are butter, sugar and flour. These shortbread biscuits are soft and buttery and the toffee pieces give them an additional spark. They are perfect for Christmas or even as home-made presents. The recipe is a perfect shortbread base and you can add other ingredients of choice such as chocolate chips, lemon extract or any chopped nuts.
Ingredients for Toffee Shortbread dipped in Chocolate with Pecan Nuts
For the shortbread
- 222g plain flour
- ½ teaspoon salt
- 171g unsalted butter (soft)
- 2 teaspoon vanilla extract
- 68g icing sugar
- 63g toffee pieces
For the chocolate dip and decoration
- 100g plain chocolate
- 20g chopped pecan nuts
How to Make Toffee Shortbread dipped in Chocolate with Pecan Nuts
1. To a bowl, add the flour and salt then whisk and set aside. To a stand mixing bowl add the butter and using the paddle attachment beat the butter on a medium setting for 10 seconds. Add the vanilla extract, icing sugar and continue to beat until well incorporated and fluffy.
2. Add the flour and continue to beat until combined. Once combined flour a surface and pour the dough onto the surface and shape into a rounded log approximately 8 inches. Wrap the dough in cling film and roll the logged shaped dough back and forth on the surface while it is in the cling film to make it more rounded then refrigerate for 1 hour.
3. Once the dough is firm, preheat oven gas mark 4/350oF/190oC and line a baking tray with baking paper. Remove the dough from the fridge and cut into 1-inch thick slices while it is still in the cling film, remove the cling film and place each disk shaped shortbread on a baking tray with enough space to spread.
4. Bake in the lower part of the oven for 15 - 18 minutes until slightly golden. Once baked, allow them cool on the baking tray for 10 minutes then transfer them to a cooling rack using a spatula to cool completely.
5. Once cooled, line a baking tray with baking paper and set aside. Add the chocolate to a microwavable bowl and microwave at 20 second intervals until the chocolate has melted. Stir the chocolate at each interval.
6. Dip half of 1 biscuit into the chocolate and place on the lined baking tray then sprinkle the chopped pecan nuts on to the chocolate. Repeat for all the biscuits then allow the chocolate to set. You can help the chocolate to set quicker by refrigerating the shortbread for 30 minutes. After the chocolate has set, enjoy.
Recipe Tips
- Toffee pieces can be purchased from food stores but I usually make my own the day before I make the shortbread. If you would like to attempt making your own toffee, check out my toffee pieces recipe.
- Ensure you leave space between the shortbread when baking as the shortbread will slightly spread.
- When dipping the shortbread in chocolate, tip the bowl to a slight angle to ensure you get more chocolate coverage on the shortbread.
- I sprinkle pecans on to the chocolate but you can also use nuts such as chopped walnuts or chopped pistachios.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 415kcal | 27.0g | 15.8g | 37.8g |
| Sugars | Fibre | Protein | Salt |
| 16.1g | 2.4g | 4.2g | 0.17g |
Storage
These shortbreads can be stored in an airtight container and left at room temperature for around 5 days. They can last up to a week but after 5 days the quality will decrease.
Recipes that may interest you
- Easy English Toffee Pieces
- Double Chocolate Cupcakes with a Silky Ganache Frosting
- The Most Sensational Double Chocolate Cake with Ganache
Toffee Shortbread dipped in Chocolate with Pecan Nuts
Ingredients
For the shortbread
- 222g plain flour
- ½ teaspoon salt
- 171g unsalted butter
- 2 teaspoon vanilla extract
- 68g icing sugar
- 63g toffee pieces
For the chocolate dip and decoration
- 100g plain flour
- 20g chopped pecan nuts
Instructions
- To a bowl, add the flour and salt then whisk and set aside. To a stand mixing bowl add the butter and using the paddle attachment beat the butter on a medium setting for 10 seconds. Add the vanilla extract, icing sugar and continue to beat until well incorporated and fluffy.
- Add the flour and continue to beat until combined. Once combined flour a surface and pour the dough onto the surface and shape into a rounded log approximately 8 inches. Wrap the dough in cling film and roll the logged shaped dough back and forth on the surface while it is in the cling film to make it more rounded then refrigerate for 1 hour.
- Once the dough is firm, preheat oven gas mark 4/350oF/190oC and line a baking tray with baking paper. Remove the dough from the fridge and cut into 1-inch thick slices while it is still in the cling film, remove the cling film and place each disk shaped shortbread on a baking tray with enough space to spread.
- Bake in the lower part of the oven for 15 - 18 minutes until slightly golden. Once baked, allow them cool on the baking tray for 10 minutes then transfer them to a cooling rack using a spatula to cool completely.
- Once cooled, line a baking tray with baking paper and set aside. Add the chocolate to a microwavable bowl and microwave at 20 second intervals until the chocolate has melted. Stir the chocolate at each interval.
- Dip half of 1 biscuit into the chocolate and place on the lined baking tray then sprinkle the chopped pecan nuts on to the chocolate. Repeat for all the biscuits then allow the chocolate to set. You can help the chocolate to set quicker by refrigerating the shortbread for 30 minutes. After the chocolate has set, enjoy.
Adrielle Collins
Made these without but didn’t use the nuts as I don’t eat nuts. They were still delicious.