Chocolate-Dipped Shortbread Fingers

Health score
1%
Chocolate-Dipped Shortbread Fingers
45 min.
8
710kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate-Dipped Shortbread Fingers, a perfect treat for any dessert lover! With a preparation time of just 45 minutes, you can whip up a batch of these buttery, melt-in-your-mouth cookies that are sure to impress your family and friends. Each serving contains a satisfying 710 calories, making them a rich and decadent choice for a special occasion or a cozy night in.

The combination of brown sugar and granulated sugar creates a beautifully balanced sweetness, while the addition of mini chocolate chips adds a delightful burst of chocolate in every bite. The unsalted butter ensures a rich, creamy texture that pairs perfectly with the smooth chocolate coating. Whether you're hosting a gathering or simply treating yourself, these shortbread fingers are an irresistible option.

Not only are they delicious, but they also offer a fun and interactive experience as you dip each cookie into the melted chocolate, creating a beautiful presentation. Plus, they can be made up to four days in advance, allowing you to prepare ahead of time and enjoy them at your leisure. So, gather your ingredients and get ready to create a batch of these scrumptious Chocolate-Dipped Shortbread Fingers that will leave everyone asking for more!

Ingredients

  • 0.3 cup cup brown sugar packed
  • 2.8 cups chocolate chips mini
  • cups flour 
  • 0.3 cup granulated sugar 
  • pinch salt 
  • 0.5 pound butter unsalted softened (2 sticks)
  • 0.5 teaspoon vanilla extract 
  • tablespoon vegetable oil 

Equipment

  • frying pan
  • sauce pan
  • oven
  • baking pan
  • hand mixer
  • wax paper

Directions

  1. Preheat oven to 325F. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
  2. Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers.
  3. Bake until golden brown, about 35 minutes; do not underbake.
  4. Let cool for 5 minutes.
  5. Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
  6. Let cool in pan.
  7. Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth. Dip half of each cookie into chocolate; place on wax paper.
  8. Let stand until chocolate is set. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.)

Nutrition Facts

Calories710kcal
Protein3.6%
Fat49.69%
Carbs46.71%

Properties

Glycemic Index
18.14
Glycemic Load
23.07
Inflammation Score
-5
Nutrition Score
6.73652184787%

Nutrients percent of daily need

Calories:710.29kcal
35.51%
Fat:39.48g
60.74%
Saturated Fat:23.82g
148.88%
Carbohydrates:83.51g
27.84%
Net Carbohydrates:81g
29.45%
Sugar:56.04g
62.26%
Cholesterol:70.23mg
23.41%
Sodium:53.34mg
2.32%
Alcohol:0.09g
100%
Alcohol %:0.08%
100%
Protein:6.44g
12.88%
Vitamin A:847.05IU
16.94%
Vitamin B1:0.25mg
16.45%
Selenium:11.04µg
15.77%
Folate:58.13µg
14.53%
Iron:2.29mg
12.7%
Manganese:0.22mg
11.05%
Fiber:2.51g
10.06%
Vitamin B2:0.17mg
9.75%
Vitamin B3:1.87mg
9.34%
Calcium:90.99mg
9.1%
Vitamin E:0.82mg
5.44%
Vitamin K:5.2µg
4.96%
Phosphorus:40.94mg
4.09%
Vitamin D:0.43µg
2.83%
Copper:0.05mg
2.73%
Magnesium:8.3mg
2.07%
Vitamin B5:0.18mg
1.8%
Zinc:0.25mg
1.65%
Potassium:52.97mg
1.51%
Source:My Recipes