Chcolate-Tofee-Dipped Shortbread Bars

By Heritage330

Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate and topped with chopped almonds and toffee. The key to success: using high-quality ingredients.

Ingredients

• 4 ounces bittersweet chocolate, finely chopped
• 8 shortbread fingers (about 4 inches long)
• 1/4 cup chopped English toffee or Heath bars
• 1/4 cup chopped salted almonds

Details

Servings 8
Preparation time 20mins

Preparation

Step 1

Line a baking sheet with wax paper. In a microwave-safe bowl, heat the chocolate at high power in 45-second bursts, until nearly melted; stir until completely melted. Dip two-thirds of each shortbread finger in the chocolate and transfer to the baking sheet.

In a small bowl, mix the English toffee and almonds. Sprinkle the mixture over the chocolate. Refrigerate the shortbread bars just until set, about 10 minutes.

Serve with ice cream and coffee.

Make Ahead

The bars can be refrigerated for up to 3 days.