35.2 ounces walkers butter shortbread fingers pure
0.8 cup heath bars coarsely chopped
0.5 cup pecans cooled toasted coarsely chopped
12 ounces semi chocolate chips
1 tablespoon vegetable oil
Equipment
bowl
frying pan
baking sheet
sauce pan
baking paper
oven
whisk
double boiler
microwave
Directions
Line a few baking sheets with parchment paper.
Combine the nuts and toffee bits in a shallow bowl.
Combine the chocolate and oil in a small microwave-safe bowl.
Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer.
Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water.
Heat, whisking occasionally, until the chocolate is melted.)
Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie.
Place the cookie on a prepared baking sheet. Repeat with the remaining cookies.
Let the cookies rest until the chocolate is set, about 30 minutes.
Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.
Excerpted from Cookie Swap! Copyright 2010 by Lauren Chattman
