Chocolate Dipped Pretzel Toffee Shortbreads

Desserts

Chewy bars with an irresistible cookie crunch. A favourite of kids and adults alike.

  • Total Preparation Time: 45 minutes

3 dozen cookies

Rating: 2.5 Stars

Ingredients

3/4 cup175 mLGAY LEA - Unsalted Butter
1/2 cup125 mLSugar
1 1 Egg Yolk
1 tsp5 mLVanilla Extract
1 1/2 cups375 mLAll Purpose Flour
1/2 cup125 mLPretzels and Toffee bits, finely crumbled
1/2 tsp125 gSea Salt, coarse
4 oz125 gMilk Chocolate, chopped
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Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Beat butter with sugar and vanilla until fluffy. Beat in the egg yolk. Stir flour with salt; beat into butter mixture. Fold in pretzels and toffee bits.
  3. Divide dough into two portions and form each into a log, about 1 1/4-inch (3 cm) in diameter. Chill for at least 1 hour.
  4. Slice logs into 1/2-inch (1 cm) thick rounds. Place on parchment paper-lined baking sheets. Bake, in batches, for 12 to 15 minutes or until golden. Cool completely
  5. Melt chocolate in a heat-proof bowl set over simmering water. Dip one side of each round into the chocolate. Garnish with additional sea salt (if desired). Let stand until set.

Tips

  • Store cookies, layered between parchment paper in an airtight container, for up to 5 days or freeze for 1 month.
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Ingredients

3/4 cup175 mLGAY LEA - Unsalted Butter
1/2 cup125 mLSugar
1 1 Egg Yolk
1 tsp5 mLVanilla Extract
1 1/2 cups375 mLAll Purpose Flour
1/2 cup125 mLPretzels and Toffee bits, finely crumbled
1/2 tsp125 gSea Salt, coarse
4 oz125 gMilk Chocolate, chopped
Add to Shopping List

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