Wednesday, December 1, 2010

Sweet Treats and Expanding Waistlines Part 1 of ...who knows

You walk the mall and you hear holiday music, you see the decorations, Santa's knee is getting sore from all those children climbing all over, but nothing beats shopping with a candy cane white hot chocolate with loads of whipped cream paired with a cinnamon bun to boot.
Just typing that I think I gained 3 lbs!!
This time of year happens to be my favorite.  Not only for the sweets but also for the comfort foods.
I know that when I want to make something sweet I can usually find some people to eat it with me and not feel guilty - because its expected that you put on weight in the holiday season - that's why they have multiple holes on belts people!

Belt notch 1 (compliments of Longo's and The Jo!)

Shortbread Toffee Bites

20-25 shortbread cookies
1 c. salted butter
3/4 c. packed brown sugar
1 tsp. vanilla
1 c. finely chopped chocolate - I used milk chocolate
1/4 - 1/2 c. Skor toffee bits

Line 9 x 9-inch baking pan with foil and place shortbread cookies into single layer, breaking last few to fit short end; set aside.
In a pot, bring butter and sugar to boil, stirring over medium heat and boil for 2 minutes. Stir in the vanilla.
Present from my Future MIL - Mexican Vanilla

Pour mixture evenly over shortbread, spreading as necessary. Bake at 350 for about 15 minutes or until bubbly.

Remove from oven and let cool for 2 minutes or until bubbles subside.

Sprinkle chocolate all over and let stand for 5 minutes to melt.  Spread chocolate evenly over top using a small spatula.  Place Skor bits over the chocolate covering all areas and let cool to room temperature. Refrigerate for about 1 hour or until chocolate and caramel are set.

Remove from foil and cut into squares to serve.

Longo's Tip - You can store in an airtight container in the fridge for up to 3 weeks, or freeze for up to 2 months.  Its been a day, I can't imagine I need 2 months of freezer space.
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1 comment:

  1. I think I should make these this weekend.