CHOCOLATE COVERED SHORTBREAD WITH TOFFEE & PECANS
Yummm...I love shortbread. When you add chocolate, pecans and toffee- this one is a must have! The next time I make this I may add some additional pecans in the shortbread dough.
Provided by Fran Say
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 250 degrees F.
- 2. Cream together sugar and butter. Add flour in parts, making sure it is well blended before adding more flour.
- 3. Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
- 4. Bake at 250 degrees for 1-1/2 to 1-3/4 hours. If using 9"x12" jelly roll pan (1/2" thickness), bake for 2 to 2-1/2 hours.
- 5. Melt chocolate chips in the microwave. Pour over hot shortbread (immediately after taking out of oven) and spread with frosting spatula.
- 6. Immediately sprinkle toffee bits and chopped pecans evenly over chocolate. Cut into bars or squares using a sharp knife and let cool, making sure they are not touching while chocolate hardens. Do not refrigerate.
CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES
Butter, sugar, toasted pecans and chocolate. What's not to like? This recipe creates DECADENT, melt-in-your-mouth pecan shortbread cookies. I fixed a batch last night. By this morning...they were gone.
Provided by Torrey Moseley
Categories Chocolate
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
- 2. Cream together sugar and butter--just until combined.
- 3. Add extracts and stir into butter/sugar mixture.
- 4. In separate bowl, whisk flour and salt together.
- 5. Add flour/salt mix to butter/sugar mix, a little at a time.
- 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
- 7. Place reserved 1/2 cup of pecans in separate bowl.
- 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
- 9. Preheat oven to 350 F (175 C).
- 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
- 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
- 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
- 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
- 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
- 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
- 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
- 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
- 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
- 19. Store in airtight container (if you have any left).
CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
TOFFEE, PECAN CHOCOLATE SHORTBREAD COOKIES-DANCING DEER BAKERY
I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite mix-ins for the toffee and pecans.
Provided by swissms
Categories Dessert
Time 25m
Yield 24-48 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
- Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
- Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
- Position rack in the center of the oven and preheat to 325°F
- On a lightly floured surface, roll cookies out to about 1/8 " thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Nutrition Facts : Calories 105.3, Fat 6.8, SaturatedFat 4, Cholesterol 24.1, Sodium 22.6, Carbohydrate 11, Fiber 1.1, Sugar 4.3, Protein 1.6
PECAN TOFFEE SHORTBREAD
Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.
Provided by Noo8820
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
- Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
- Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
- Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
- For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.
Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6
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