Chocolate-Toffee Shortbread Fingers

• Baking & Spices

  • 1 bag Chocolate chips, bittersweet or semisweet

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans, toasted and cooled

• Snacks

  • 4 packages (8.8-ounces each walkers pure butter shortbread fingers

• Other

  • 3/4 cup Heath bits 'o brickle toffee bits or skor or heath bars, coarsely chopped

Found on epicurious.com

Description

Ingredients

• 1/2 cup toasted and cooled pecans, coarsely chopped
• 3/4 cup Heath Bits 'O Brickle Toffee bits or Skor or Heath bars, coarsely chopped
• 1 bag (12 ounces) bittersweet or semisweet chocolate chips
• 1 tablespoon vegetable oil
• 4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers

Directions

• Preparation 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. Recipes excerpted from Cookie Swap! Copyright 2010 by Lauren Chattman Used by permission of Workman Publishing Co., Inc. New York All Rights Reserve

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