Irish Toffee Shortbread Food

26 IRISH DESSERTS (+SHAMROCK SHAKES)

Steps:

• Blend the coloring, mint extract, and ice cream.
• Use the chocolate syrup to drizzle around inside of tall glasses.
• Top with whipped topping and sugar.

IRISH TOFFEE SHORTBREAD

Steps:

• For Shortbread: Preheat oven to 350°F. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the shortbread into a 9-inch square pan. Bake for 25 to 30 minutes, until the edges are golden brown. Allow to cool.
• For Toffee: Melt the 1/2 cup butter in a heavy 2-quart saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil stirring constantly. Continue stirring constantly for 5 more minutes.. Remove from heat and stir in Irish Cream Flavoring. Pour over the cooled shortbread.
• For Topping: Melt the chocolate chips and butter in a small saucepan over medium-low heat. Stir until smooth. Pour over cooled toffee and smooth with the back of a spoon to cover entire surface. Refrigerate until firm. Remove from refrigerator and cut into 16 squares.

RECIPE: IRISH SHORTBREAD TOFFEE BARS

Steps:

• Make the shortbread: Arrange the rack in the middle of the oven and heat to 350°F. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.
• Transfer to an 8x11-inch baking dish. Bake until light golden brown, 18 to 20 minutes. Place on a wire rack.
• Make the toffee: Place the butter, sugar, condensed milk, and maple syrup in a medium saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until thickened and golden brown (but not burned), 5 to 7 minutes. Pour over the shortbread layer. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) Let sit until set, at least 1 hour or overnight.
• Melt the chocolate chips in a small saucepan over low heat. Pour over the cooled caramel layer and spread into an even layer. Sprinkle with sea salt (if using), and cool completely. Cut into 12 pieces before serving.

IRISH SHORTBREAD

Steps:

• 1. Preheat over to 325 degrees F.
• 2. Bring the Irish butter to room temperature.
• 3. Cream the butter until it is whipped.
• 4. Incorporate the sugar, and salt.
• 5. Add flour in 4 separate portions, a cup at a time, mixing well after each cup.
• 6. Knead the dough until it forms a firm ball. It should not be crumbly.
• 7. Lightly spray your shortbread pan with a non-stick vegetable oil spray.
• 8. Place the ball of dough in the center of the pan. Using the heals of your hands, firmly press into the pan. The dough will be stiff. Prick the entire surface with a fork.
• 9. Bake for 30-35 minutes, or until lightly browned.
• 10. Cool in the pan for 10 minutes before you loosen the edges with a knife, and flip the pan over onto a wooden or plastic cutting board. If the shortbread doesn't come right out, hold the pan upside down about 2 - 3 inches over the cutting board and drop it face down. The shortbread should drop right out.
• 11. Cut into serving pieces with a thin sharp knife while still warm.

IRISH SHORTBREAD TOFFEE BARS

Steps:

• For the shortbread: 1. Preheat oven to 350°F. 2. In the bowl of a stand mixer fitted with a beater blade (or with an electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes. 3. Add the flour to the butter & sugar mixture and beat on low speed until crumbly, making sure not to over-mix the dough. 4. Press into the bottom of an 8 x 11-inch baking dish and bake for 18 to 20 minutes, or until light golden brown. For the toffee: 1. Combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan. 2. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue to stir until it is thick and golden brown (but not burned), about 5-7 minutes. 3. Pour over the cooked shortbread and allow to set at least an hour or as long as overnight. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) For the chocolate: 1. Melt the chocolate chips in a small saucepan over low heat. 2. Spread over the cooled caramel layer, sprinkle with sea salt (if using), and cool completely. Cut into squares before serving.

IRISH SHORTBREAD COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.