Searching for a shortbread recipe?

I am looking for the recipe of a sweet treat that I once had.


It was shortbread, with a toffee layer on top, all covered in chocolate, and sprinkled with nuts.


Any Ideas?


Thanks!Searching for a shortbread recipe?
Chocolate Caramel Shortbread


Ingredients


1 1/2 c Butter, softened, divided


1 cn Sweetened condensed milk


1/2 c Sifted cicing sugar


3 tb Corn syrup


1/4 ts Salt


1 ts Vanilla


1 1/4 c All purpose flour


3 Squares semi sweet





Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.


Makes 24 bars.Searching for a shortbread recipe?
Pecan Toffee Shortbread





Ingredients


1 tablespoon ground coffee


1 tablespoon nearly boiling water


8 tablespoons softened butter


2 tablespoons smooth peanut butter


3 ounces caster sugar


3 ounces cornflour


6 1/2 ounces plain flour





Topping


12 tablespoons butter


6 ounces soft light brown sugar


2 tablespoons golden syrup


6 ounces pecans, nuts-roughly chopped





Directions


1.Preheat the oven to gas 4/180/350 degrees.Grease and line a 7x11'; pan with silicone paper.


2.Put the coffee into a bowl and pour the hot water over.Leave to infuse for 4 mins,then strain.


3.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.


4.Press the dough into the pan and prick all over with a fork.Bake for 20 minutes.


5.For the topping,put the butter,sugar and syrup into a pan and heat until melted.Bring to a boil,then allow to simmer for 5 mins,then add the nuts.


6.Spread the topping over the base,and leave to go cold.


7.When cold,cut into fingers and serve.





Or





Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery





Ingredients


1 1/3 cups unbleached all-purpose flour


3/4 cup cocoa powder


1/4 teaspoon kosher salt


3/4 cup unsalted butter


1/2 cup sugar


1 egg


2-4 tablespoons chopped toffee pieces (to taste)


2-4 tablespoons chopped pecan pieces (to taste)





Directions


1.In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.


2.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.


3.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.


4.Position rack in the center of the oven and preheat to 325°F


5.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.