Marbled Toffee Shortbread Recipe

Name: Marbled Toffee Shortbread
Yield: 4 servings
Cuisine: American
Ingredients: 175 g butter; 75 g caster sugar; 175 g plain flour; 25 g cocoa powder; 75 g semolina (fine); 50 g butter; 50 g brown sugar (soft, light); 397 g condensed milk (can); 75 g dark chocolate (dark); 75 g milk chocolate; 75 g white chocolate

Servings: persons

175 g butter
75 g caster sugar
175 g plain flour
25 g cocoa powder
75 g semolina (fine)
50 g butter
50 g brown sugar (soft, light)
397 g condensed milk (can)
75 g dark chocolate (dark)
75 g milk chocolate
75 g white chocolate

1
Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking.
2
Oil and line a 20.5 cm square cake tin with nonstick baking parchment.
3
Cream the 175g butter and caster sugar until light and fluffy then sift in the flour and cocoa powder.
4
Add the semolina and mix together to form a soft dough.
5
Press into the base of the prepared tin.
6
Prick all over with a fork, then bake in the preheated oven for 25 minutes.
7
Leave to cool.
8
To make the toffee filling, gently heat the 50 g butter, brown sugar and condensed milk together until the sugar has dissolved.
9
Bring to the boil, then simmer for 5 minutes, stirring constantly.
10
Leave for 1 minute then spread over the shortbread and leave to cool.
11
For the topping, place the different chocolates in separate heatproof bowls and melt one at a time, set over a saucepan of almost boiling water.
12
Drop spoonfuls of each on top of the toffee and tilt the tin to cover evenly.
13
Swirl with a knife for a marbled effect.
14
Leave the chocolate to cool.
15
When just set mark into fingers using a sharp knife.
16
Leave for at least 1 hour to harden before cutting into fingers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 175 g butter, 75 g caster sugar, 175 g plain flour, 25 g cocoa powder, and more.

Yes, Marbled Toffee Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marbled Toffee Shortbread

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