Chocolate Dipped Shortbread Bites

Makes 24
  • 1 ¼ cup flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/4 cup confectioner's sugar
  • 2 tbsp. brown sugar
  • 3/4 cup toffee pieces, divided
  • 1/4 cup chopped pistachios
  • 7 oz. pkg. Baker's Dipping Chocolate (Semi-Sweet or Milk Chocolate)

Line an 8x8" square baking pan with parchment paper, extending parchment over sides of pan; set aside. In a small mixing bowl, combine flour, baking powder and salt; set aside. In a large mixer bowl, beat butter on high speed for 30 sec. Beat in powdered and brown sugars until combined. Beat in flour mixture until it comes together (mixture will appear very dry). Stir in 1/2 cup toffee pieces and 1/4 cup pistachios by hand. Press dough evenly into baking pan; bake in a preheated 325° oven until lightly browned (about 20 min.). Cool slightly in pan; lift out of pan using parchment. Very carefully cut shortbread into 8 (1") strips; cut each strip crosswise into 3 pieces, making 24 bars. Set bars aside to cool. Melt dipping chocolate according to pkg. directions. When bars are completely cool, dip half of each bar into the chocolate; place on parchment paper and sprinkle with remaining toffee pieces. Store in an airtight container with parchment paper between layers.