This recipes makes a batch of delicious toffee shortbread cookies that are dipped in chocolate and sprinkled with pecan nuts. These toffee shortbread cookies make the perfect holiday treat.
What I love about this recipe is that it combines so many of my favourite foods which are 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 dark chocolate and then sprinkled with pecans.
Shortbread is relatively easy, 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. This recipe for shortbread is adaptable and you can add other ingredients of choice such as chocolate chips or dried fruit.
Ingredients for Chocolate Dipped Toffee Pecan Shortbread
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the shortbread
- Flour - use plain flour or all purpose flour.
- Salt - I use fine sea salt for baking.
- Butter - use soft unsalted butter.
- Vanilla - vanilla extract or vanilla bean paste.
- Icing sugar - also known as powdered sugar. This sugar works well in shortbread.
- Toffee - you can buy or make toffee pieces.
For the chocolate dip and decoration
- Chocolate - I use dark chocolate but you can use milk chocolate if you prefer.
- Nuts - use chopped pecan nuts to decorate.
How to Make Chocolate Dipped Toffee Pecan Shortbread
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 combined.
2. Add in the flour and continue to mix until a dough forms. Flour a surface then scrap the dough onto the surface and shape it into a rounded log approximately 8 inches long. 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. Preheat the oven gas mark 4/350oF/180oC/160oC fan and line a baking tray with baking paper. Remove the dough from the fridge and cut the log into ½ inch thick slices while it is still in the cling film. Remove the cling film from each piece 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. 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 onto 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, chopped pistachios or chopped hazelnuts.
Nutrition
Nutrition based on 1 serving - Calories: 237kcal | Fat: 16.1g | Saturates: 8.9g | Carbs: 20.0g | Sugar: 9.1g | Fibre: 1.6g | Protein: 2.4g | Salt: 0.08g.
Storage
These toffee shortbread cookies 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 You May Like!
- Easy English Toffee Pieces
- Double Chocolate Cupcakes with a Silky Ganache Frosting
- The Most Sensational Double Chocolate Cake with Ganache
- White Chocolate and Pecan Cookies
- Chocolate Pecan Blondies
Toffee Shortbread dipped in Chocolate with Pecan Nuts
Ingredients
For the shortbread
- 220g plain flour
- ½ teaspoon salt
- 170g unsalted butter
- 2 teaspoon vanilla extract
- 70g icing sugar or powdered sugar
- 65g toffee pieces
For the chocolate dip and decoration
- 150g dark chocolate or semi sweet chocolate
- 45g 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 combined.
- Add in the flour and continue to mix until a dough forms. Flour a surface then scrap the dough onto the surface and shape it into a rounded log approximately 8 inches long. 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.
- Preheat the oven gas mark 4/350oF/180oC/160oC fan and line a baking tray with baking paper. Remove the dough from the fridge and cut the log into ½ inch thick slices while it is still in the cling film. Remove the cling film from each piece 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.
- 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 onto 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 says
Made these without but didn’t use the nuts as I don’t eat nuts. They were still delicious.