Toffee Chocolate Chip Shortbread
Chocolate chip-studded shortbread layered with more chocolate and crunchy toffee bits. An easy and irresistible bar cookie, perfect for gifting!
Post originally published December 1, 2016; updated December 21, 2017 to include new photos and weight measurements.
Let the holiday baking extravaganza begin – or continue! I am excited to share with you one of my very favorite treats for the holidays. Something about munching on one of these sweet chocolate toffee bars with a cup of tea or a big glass of milk just makes me feel ready for St. Nick, even if my Christmas to do list is still a mile long.
This recipe starts with a classic, buttery shortbread base with a hint of cinnamon and studded with chocolate chips. Top the shortbread with more chocolate in a thin layer, then top that with sugary, crunchy toffee bits. I find the finished bars completely irresistible and have to share the batch, because I can rarely stop at eating one!
Of course, you could easily swap out just about anything for the toffee bits – peppermint candies, mints, M&Ms, you name it. To be honest, these are perfectly good for just about any time of year, but I’ve been making them around Christmas for several years now, so they just channel holiday spirit to me.
[clickToTweet tweet=”Irresistible toffee chocolate chip shortbread squares are easy to make in a big batch!” quote=”Irresistible toffee chocolate chip shortbread squares are easy to make in a big batch!”]
More Cookies and Bars:
- Shortcut Samoa Cookie Bars
- Best “Stay Soft” Chocolate Chip Cookies
- Fudgy Toffee Butterscotch Brownie Cookies
- Double Chocolate Espresso Walnut Cookies
- Caramel-Stuffed Molasses Cookies
What are your favorite holiday baking traditions? I’m always looking for more inspiration, and actually find baking a welcome break from so many of the other tasks that pile up at this time of year.
After all, baking produces a tangible, usually delicious, result, and what stack of presents to wrap or cards to address doesn’t look more manageable with a little treat by your side? Enjoy! ♥
Toffee Chocolate Chip Shortbread
Ingredients
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks; 227 grams) butter at room temperature
- 1/2 cup (107 grams) packed brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup (255 grams) chocolate chips divided
- 1 1/2 cup (234 grams) toffee bits (I use Heath Bits o Brickle)
Instructions
- Preheat the oven to 375 degrees F (190 C). Line a 9”x13” baking pan with aluminum foil, leaving an overhang on at least two sides that will allow you to lift the bars out after they bake. Lightly grease the foil with non-stick cooking spray.
- Combine the flour, salt, and cinnamon in a medium bowl. Whisk together and set aside.
- Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Beat on medium-high speed until fluffy, about 3 minutes. Add the vanilla and mix briefly. With the mixer running on low speed, add the flour mixture. Mix until flour is just barely incorporated. Add 1/2 cup chocolate chips. Stir by hand using a wooden spoon or rubber spatula to evenly distribute chips.
- Scrape the dough into the prepared pan and, using a spatula or your hands, press the dough down and into each corner. Bake for 18-20 minutes, until the shortbread is golden and bubbly.
- After removing the pan from the oven, immediately sprinkle the remaining 1 cup of chocolate chips over the crust. Cover the pan with foil and let sit for 5 minutes to allow the chocolate to melt. Using a small spatula or spoon, spread the softened chocolate evenly over the crust. Quickly sprinkle the toffee bits over the layer of melted chocolate.
- Let the bars cool to room temperature. (Or, if you’re in a rush, help them along with a few minutes in the fridge or freezer.) Use the foil to lift shortbread out of the pan, then cut into bars and serve. Bars will keep for 4-5 days in an airtight container at room temperature.
Notes
- Nutrition info is an estimate based on cutting the pan into 24 squares.
- This recipe was adapted from Baking: From My Home to Yours by Dorie Greenspan - a fantastic book - via Mel’s Kitchen Cafe - a fantastic blog!
Nutrition Estimate
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10 Comments on “Toffee Chocolate Chip Shortbread”
I tried it and while the end result was good, it was more a cookie than a shortbread. In shortbread usually there is a lot more flour than butter, while here it was the opposite.
It was good, but not what I was expecting.
Hi Savannah! Yes, the classic shortbread ratio is 1:2:3 — 1 part sugar, 2 parts butter, 3 parts flour, by weight. Sorry these weren’t quite what you expected, but happy they were still tasty. 🙂
This is a truly appetizing treat, Monica. Such easy and tasty recipe win my heart right away. Can I use almond flour instead of all-purpose one?
Hi, Agness – I haven’t tried it to know for sure, but I think that almond flour would be a fine 1-to-1 substitute here! You might want to reduce the butter in the shortbread base slightly, since I believe the almond flour has a slightly higher fat content than the all-purpose. If you try it, please let me know how it turns out – I would love to know and I bet other readers would, too!
This shortbread looks delicious
thank you for sharing
This looks so delicious!
Three of my favorite things! Toffee, shortbread and chocolate. Definitely putting these in the “to try” file.
YUMMY-YUM-YUM!! These look and sound so damn FINE! Love all things shortbread.
This looks so perfect and sounds very delicious! I love such easy and pretty desserts
That sounds like an amazing combination of flavors!