Chocolate Toffee Dipped Shortbread Bars

1. 1

   Line a baking sheet with wax paper.

2. 2

   In a microwave-safe bowl, heat the chocolate at high power in 45-second bursts, until nearly melted; stir until completely melted.

3. 3

   Dip two-thirds of each shortbread finger in the chocolate and transfer to the baking sheet.

4. 4

   In a small bowl, mix the English toffee and almonds.

5. 5

   Sprinkle the mixture over the chocolate.

6. 6

   Refrigerate the shortbread bars just until set, about 10 minutes.

* Per serving · 4 servings · Values may vary.

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