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Toffee-Crunch Shortbread

  • Author: Meagan


‘Tis the season to fall behind…but not with baking!

I thought that this recipe was adapted from Smitten Kitchen – but my piles of recipes have gotten mixed up so I apologize.  I can’t find it anywhere, but on this piece of paper in from of me – and I’m very thankful for this paper!



1 1/2 c. butter, softened

6 T. EACH berry sugar AND packed brown sugar

1 t. vanilla

2 1/3 c. flour AND 2/3 c. rice flour AND 1/2 t. salt

3/4 c. butterscotch chips AND 1 c. Skor bar bits


Preheat the oven to 325, butter a 9 x 13 pan, line the bottom and 2 long sides with parchment – leaving an overhang – and butter the parchment.  Using your electric mixer, cream the butter and sugars until the mixture is nice and fluffy – about 5 minutes.  Add in the vanilla and mix.

In a separate bowl, whisk together the flours and salt and then gradually add to the butter and sugar mixture until it all starts to come together – at the end, you may have to use your hands.  Add in the chips and bits and mix well – again, using your hands if needed.

Press the dough evenly into the prepared pan, use the back of a measuring cup to smooth out the top, then prick it evenly all over with a fork.  Bake for 30 minutes, then take it out and prick it again to release any trapped air.

Bake for another 10 or so minutes, until the edges just start to turn golden and the center feels firm.  Allow it to cool in the pan – no more than 10 minutes! – then grab hold of the parchment overhang, and being very slow and careful so as to not crack it, lift the whole thing out onto a cutting board and cut it into finger-sized pieces.

Allow it to cool completely before packing it up and storing it in the fridge or freezer – enjoy!

  • Category: Squares, Christmas


From Meagan's Kitchen

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