Sunday, January 27, 2013

Toblerone Shortbread

Toblerone Shortbread

Lately our sweet tooth has been calling out to us. 
Actually it has been screaming, 
 "Feed me! Feed me!"
This sweet little bar cookie is a perfect way to do just that.
The simple crust,
a crunchy light shortbread.
Then top it with the deliciousness of Toblerone chocolate.  
The first time we ever had these
 was when Amber
 (an awesome family member of 
ours who LOVES to bake)
made them for us.
We are huge fans of shortbread.
 It's crispy, light, and buttery.
But when she topped it with the chocolate:
Talk about love at first bite!
And they are very easy to make.
You should have everything at home.
Except maybe the Toblerone chocolate.
 First, cream together the butter and sugar.
Add the flour and salt.
Mix to make a stiff dough that almost holds together.
We put it in a parchment lined 9"x13" pan.
 Pat firmly into the pan.
Notice the clips?
Helps keep the paper in place.
Place the pan on top of a cookie sheet and 
bake in a 325 degree oven for about 30 minutes.
It should be just golden. 
So watch it closely.
Did we mention that we LOVE this candy?
Okay...enough drooling over the candy.
While your shortbread is baking,
 chop the candy into pieces.
As soon as it comes out of the oven sprinkle the candy over the top of the shortbread.  Let it sit for about 5 minutes.
It should be softened and then you can spread it evenly.
Let it sit until the candy has hardened 
Either in the refrigerator or on the counter.   
 Once set, lift the whole thing out of the pan.
 This is where the parchment paper comes in handy.
Cut into squares or triangles
 or any shape you want.
CHOCOLATE covered shortbread!
Toblerone Shortbread
Print recipe
1 cup butter, softened
2/3 cup sugar
2 1/4 cups flour
1/8 tsp salt
4  (3.52 oz) Toblerone candy bars, chopped.

Preheat the oven to 325 degrees.
 Cream the butter and sugar.
Add the flour and salt.
Mix just enough to make a 
stiff dough that almost holds together.

Pat into a parchment lined 9"x 13" pan.
Set this pan on a cookie sheet in the oven.
Bake for about 30 minutes.
Watch closely and remove when it is lightly golden.

Immediately sprinkle the chopped candy 
on top of the shortbread.  
Let sit for about 5 minutes until melted.
Spread evenly over the shortbread.
 Let sit until the chocolate has set.
Cut into bars.
 This recipe is adapted from
 A Passion for Baking 
by Marcy Goldman.  

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