Double Chocolate Shortbread Fingers Recipes

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CHOCOLATE-TOFFEE SHORTBREAD FINGERS



Chocolate-Toffee Shortbread Fingers image

Provided by Lauren Chattman

Categories     Cookies     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 48 cookies

Number Of Ingredients 5

1/2 cup toasted and cooled pecans, coarsely chopped
3/4 cup Heath Bits 'O Brickle Toffee bits or Skor or Heath bars, coarsely chopped
1 bag (12 ounces) bittersweet or semisweet chocolate chips
1 tablespoon vegetable oil
4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers

Steps:

  • 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
  • 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
  • 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
  • Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
  • Note:
  • To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.

CHOCOLATE-GLAZED SHORTBREAD FINGERS



Chocolate-Glazed Shortbread Fingers image

This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18 fingers

Number Of Ingredients 3

1 batch Basic Shortbread
8 ounces semisweet chocolate
4 teaspoons safflower oil

Steps:

  • Preparebasic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
  • Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.

DOUBLE CHOCOLATE SHORTBREAD



Double Chocolate Shortbread image

Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.

Provided by CORINTHE

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 7

1 cup butter, softened
¾ cup confectioners' sugar
1 vanilla bean, split and scraped
2 cups all-purpose flour, sifted
½ cup dark chocolate chips
4 tablespoons heavy cream
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
  • Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
  • While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
  • Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g

DOUBLE CHOCOLATE SHORTBREAD FINGERS



Double chocolate shortbread fingers image

Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat

Provided by Chelsie Collins

Categories     Afternoon tea, Snack, Treat

Time 25m

Yield Makes 14-16

Number Of Ingredients 8

200g slightly salted butter , softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
50g milk chocolate , broken into chunks
50g white chocolate , broken into chunks

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  • Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
  • Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
  • Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE GLAZE FOR SHORTBREAD FINGERS



Chocolate Glaze for Shortbread Fingers image

Use this chocolate glaze with our Chocolate-Glazed Fingers. Chocolate glaze is also delicious poured over a big bowl of ice cream.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

9 ounces semisweet chocolate, roughly chopped
2 tablespoons sugar
1 tablespoon light corn syrup
1/2 teaspoon pure vanilla extract

Steps:

  • Place half the chocolate in top of double boiler, or in a bowl, over a pan of hot but not boiling water. Stir chocolate with a wooden spoon until it is melted. Gradually add remaining half of chocolate, stirring occasionally until smooth. Remove from heat.
  • Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring mixture to a boil, and stir until sugar is dissolved. Remove pan from heat. Whisk the sugar syrup into the melted chocolate until smooth. Stir in the vanilla extract. Keep the glaze warm by setting over a pot of warm water. The glaze will keep up to 2 days in the refrigerator; it can be rewarmed in a hot-water bath before drizzling.

CHOCOLATE SHORTBREAD FINGERS



Chocolate Shortbread Fingers image

The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we've used it here to flavor a traditional Scottish cookie.

Yield makes 22

Number Of Ingredients 8

3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pan
2 1/2 cups plus 2 tablespoons all-purpose flour
4 1/2 tablespoons Dutch-process cocoa powder
Heaping 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup superfine sugar
Granulated sugar, for sprinkling

Steps:

  • Preheat the oven to 325°F. Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.
  • In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add flour mixture, and beat on medium speed until just combined.
  • Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes. Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes. Transfer to a wire rack. While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. Sprinkle with granulated sugar. Cool completely in the pan. Shortbread can be kept in an airtight container at room temperature for up to 1 week.

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