What happens when you start with a buttery, flakey base and add layers of toffee and chocolate? Toffee Irish Shortbread. Adapted from Family Circle, it’s sweet, rich and decadent.
As a child this dessert was my favorite part of St. Patrick’s Day. Every year when March 17 rolled around my mom would make it. So when, Beyond Words tasked me with coming up with 7 tasty treats for St. Patrick’s Day this year I had to include it. Get the recipe below and check out the other Irish dishes at: http://beyondwords.life/7-tasty-irish-recipes-try/
What you’ll need
3/4 cup butter, softened
3/4 cup sugar
2 cups all purpose flour
1/2 cup butter
1/2 cup brown sugar
1 14 ounce can sweetened condensed milk
2 tablespoons agave
1 teaspoon vanilla extract
1 6 ounce bag of chocolate chips
How it’s done
Shortbread: Preheat the oven to350.
In a bowl mix together the softened butter and sugar.
Stir in the flour.
Press into a 9-inch square pan.
Bake for 30 minutes or until the edges are golden brown
Let cool
Toffee: Melt the1/2 cup of butter in a heavy saucepan over medium heat.
Add the brown sugar, condense milk and agave and bring the mixture to a boil.
Cook for 3-5 minutes sitting continually.
Remove from the head and add in the vanilla extract.
Pour over the cooled shortbread.
Chocolate: Melt the chocolate chips a in a double boiler.
Stir until smooth.
Pour over cooled toffee shortbread.
Cut into 16 squares
