Chocolate-Toffee Shortbread Fingers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Walkers Shortbread comes as close to a homemade cookie as anything you'll find in a supermarket aisle. It's made with the same pure ingredientsflour, butter, sugar, and saltthat you would use yourself. And when you dip these cookies in chocolate and coat them with nuts and toffee, well, you can imagine how tempting they are. Sometimes you can find Walkers Shortbread discounted at the warehouse clubs or at Target. If you do, grab as many boxes as you can (Walkers says its shortbread will stay fresh, unopened, for more than a year). That way you'll be prepared for any cookie swap invitation that comes along. Ingredients:
1/2 cup toasted and cooled pecans, coarsely chopped |
3/4 cup heath bits 'o brickle toffee bits or skor or heath bars, coarsely chopped |
1 bag (12 ounces) bittersweet or semisweet chocolate chips |
1 tablespoon vegetable oil |
4 packages (8.8-ounces each) walkers pure butter shortbread fingers |
Directions:
1. 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
2. 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
3. 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
4. Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
5. Note: To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.
6. Excerpted from Cookie Swap! Copyright 2010 by Lauren Chattman Used by permission of Workman Publishing Co., Inc. New York All Rights Reserved
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