Skip to main content
FR
FR
Main Content
Photo for - Chocolate Dipped Pretzel Toffee Shortbreads

Chocolate Dipped Pretzel Toffee Shortbreads

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

  • Yields: 3 dozen cookies
  • Preparation: 45 minutes

Ingredients

  • 3/4 cup (175mL) GAY LEA - Unsalted Butter
  • 1/2 cup (125mL) sugar
  • 1 egg yolk
  • 1 tsp (5mL) vanilla extract
  • 1 1/2 cups (375mL) all purpose flour
  • 1/2 cup (125mL) pretzels and toffee bits, finely crumbled
  • 1/2 tsp (2mL) sea salt, coarse
  • 4 oz (125mL) milk chocolate, chopped

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.
  • Store cookies, layered between parchment paper in an airtight container, for up to 5 days or freeze for 1 month.
Photo of - Chocolate Dipped Pretzel Toffee Shortbreads

Ingredients

  • 3/4 cup (175mL) GAY LEA - Unsalted Butter
  • 1/2 cup (125mL) sugar
  • 1 egg yolk
  • 1 tsp (5mL) vanilla extract
  • 1 1/2 cups (375mL) all purpose flour
  • 1/2 cup (125mL) pretzels and toffee bits, finely crumbled
  • 1/2 tsp (2mL) sea salt, coarse
  • 4 oz (125mL) milk chocolate, chopped