Chocolate Caramel Shortbread Fingers Recipes

Steps:

• 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
• 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. 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.
• Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
• 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.

Steps:

• Prepare first 3 ingredients like pastry.
• Press into 9x13 pan.
• Bake 25-30 minutes at 350 until golden brown.
• Melt butter in a saucepan and add other ingredients.
• Stir vigorously on med-high heat.
• Bring to a boil.
• Stir for 3-5 minutes.
• It will thicken and turn colour.
• Cool slightly in pot.
• Pour over pastry and cool til firm.
• Topping: Melt choc chips and butter and spread over filling.
• Cut into squares or long fingers.

Steps:

• Heat oven to 325°F
• Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
• Combine butter, powdered sugar and brown sugar in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
• Press dough into prepared pan; prick with fork every 1/2 inch.
• Bake for 22 to 25 minutes or until lightly browned.
• Lift cookies from pan using aluminum foil ends.
• Place on cutting board.
• Immediately cut into 30 (2 3/4x3/4-inch) pieces.
• Place caramel topping in small saucepan.
• Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
• Remove from heat; drizzle caramel over cookies.
• Sprinkle with almonds.
• Cool to lukewarm; carefully separate.
• Cool completely.
• Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
• Stir until smooth.
• Drizzle over cooled cookies.
• Let stand until set.