Chocolate Toffee Shortbread Bars

Chocolate toffee shortbread

One of the many recipes that led up to my removal from the kitchen last week were these shortbread bars, which I found on a fellow Buffalo blog, Christine's Cuisine. During the last full week of school, a few of us ladies had a special lunch for our friend Joanne, who is retiring in one week! We ordered subs and a few people brought different types of salads as side dishes. Of course, no special lunch would be complete without a dessert, which is where this recipe came in. Sure, there was 2 sticks of butter in the shortbread base, but they were delicious! As they say, everything in moderation…right?! 

For the Shortbread:
1 1/2 cups Flour
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
2 sticks Butter (never said these were healthy!)
1/2 cup Brown Sugar, packed
1/4 Sugar
1 teaspoon Vanilla Extract
5 tablespoons Mini Chocolate Chips

For the Topping:
6 ounces Bittersweet or Semisweet Chocolate Chips
1 1/2 cups Toffee Bits or Chopped Toffee Bars 

Combine the flour, salt, and cinnamon in a small bowl; stir to blend and set aside. In the bowl of an electric mixer, combine the butter, sugar, and brown sugar, and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the vanilla. With the mixer on low speed, beat in the dry ingredients until just incorporated. Stir in the mini chocolate chips until evenly distributed. Line a 9x13" baking dish with foil and spray with non-stick cooking spray. Transfer the dough to the prepared baking dish and press into an even layer, covering the bottom of the pan. Bake at 375 degrees for 18-20 minutes, or until the shortbread is bubbling. Remove the pan from the oven.  Sprinkle the 6 ounces of chocolate chips evenly over the top of the shortbread base. Cover the pan with foil and let it sit for about 5 minutes. Remove the foil and, using an offset spatula, spread the melted chocolate evenly over the crust in a thin layer. Immediately sprinkle the toffee bits over the melted chocolate and press down lightly to adhere. Let the bars cool to room temperature, and when the topping is set, remove from the pan, transfer to a cutting board, and slice into bars.