First things first, these arn’t really shortbread. I really just liked the name. They are softer, more of a blondie.
They are so simple to make, yet look gorgeous. They are easy to transport and make the perfect dinner party treat.
- 1C unsalted butter, room temperature
- 1C light brown sugar
- 1 egg yolk
- 1tsp vanilla
- 2C flour
- 1 1/4C skor toffee bits
- 2C milk chocolate (good quality)
- In a stand mixer, beat butter and sugar until creamy and smooth.
- Add egg and vanilla and beat until light and fluffy.
- Stir in flour. Stir in 1cup of skor toffee bits.
- Press into 9″x15″ glass pan.
- Bake at 350F for 18 minutes, until golden.
- While baking, chop chocolate into fine pieces. (Chocolate chip size or smaller)
- Remove pan from oven and IMMEDIATELY sprinkle with chocolate. Wait five minutes for chocolate to melt and then spread evenly with a knife or offset spatula.
- Pour remaining skor toffee bits on top and let cool for a few hours, until chocolate is completely solid.
- The trick to cutting perfect triangles is to flip the bars out onto a cutting board first. Loosen the bars from the side of the pan with a knife, then cover with a cutting board and flip over quickly. (They should fall out easily.) Once right side up on a cutting board, cut into 3″ squares. Cut each square in half diagonally, so you have two triangles.