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Rich shortbread cookie flavored with espresso and topped off with melted chocolate and toffee chips!
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Recommended Servings
30
COOKING
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INGREDIENTS
1 cup unsalted butter, softened
1 egg
3/4 cup light brown sugar
1 tbsp. instant espresso powder
1/8 cup warm water
1 tsp. vanilla
dash salt
2 1/4 cups all purpose flour
12 ounces dark chocolate, or bittersweet
1 cup chopped toffee chips
Instructions
Preheat oven to 350. Butter and flour 11 X 7in pan.
In small cup mix together the espresso in the warm water until blended. Set aside.
Using electric mixer on medium speed, blend together the butter and the brown sugar for about 1 minute. Add egg and vanilla. Slowly add espresso liquid into mixing bowl. Blend together for about 40-50 seconds and start adding in flour, about 1/2 cup at a time. Add as much flour as you can with mixer, then, mix with wooden spoon, or strong spatula. "Pat" into prepared pan and bake for about 50 minutes. When ready to take out of the oven, take the chocolate and sprinkle over shortbread. Put back in oven for about 40 seconds or until melted. Take pan out and spread chocolate evenly with butter knife. Wait about 1 minute and sprinkle toffee chips on. Let set for at least 2 hours, until the chocolate sets and hardens. Cut into 30 pieces. Enjoy!
RECIPE FACTS

Servings: 30

Nutritional information per serving

No nutrition information available

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