Candy Bar Shortbread (with Toblerone) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Copied out of The Province newspaper, Dec 7, 2007 edition Ingredients:
1 cup unsalted butter, softened |
2/3 cup sugar |
2 1/4 cups all-purpose flour |
1 pinch salt |
14.08 oz. toblerone chocolate bars, coarsely chopped (4 3.5 oz bars) |
Directions:
1. Preheat oven to 325° F. Stack two baking sheets together and line top sheet with parchment paper.
2. In a mixer bowl, cream butter and sugar until blended. Add flour and salt and mix to make a stiff dough that does not quite hold together.
3. Pat dough into a 13- by 19-inch pan lined with parchment paper (Photo 1) and set on prepared baking sheets or pat directly into a rectangle on baking sheets (about 14x10 inches). Bake until lightly golden, 25-40 minutes.
4. Sprinkle chopped chocolate on hot uncut shortbread (Photo 2). Let set about 5 minutes and smear chocolate around (Photo 3). Cut into small squares and remove cookies to fridge or freezer to firm up. Makes 2-3 dozen cookies.
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