--- title: "Toblerone Candy Bar Shortbread Recipe" url: https://www.cookingandme.com/toblerone-candy-bar-shortbread-recipe/ date: 2010-05-25 modified: 2020-02-18 lang: en author: "nags" description: "You know sometimes you try something new and you wonder to yourself \"why on earth did I never come across this gorgeousness before?\" Well, this is one of those recipes...." categories: - "Chocolate" - "Uncategorized" word_count: 442 --- # Toblerone Candy Bar Shortbread Recipe You know sometimes you try something new and you wonder to yourself "why on earth did I never come across this gorgeousness before?" Well, this is one of those recipes. Its from a brilliant book called A Passion for Baking by Marcy Goldman![](http://www.assoc-amazon.com/e/ir?t=edibgard-20&l=btl&camp=213689&creative=392969&o=1&a=0848731794). Its uber simple and all you need is 4 ingredients. Yes, that's right! 4 ingredients and you can whip up these bars and I guarantee 'wows' from your friends, family, guests, dog, whoever. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635229138_396713a4ca_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635229138_396713a4ca_o.jpg) > **Toblerone Candy Bar Shortbread***Makes about 15 -18 bars**Adapted from: A Passion for Baking by Marcy Goldman![](http://www.assoc-amazon.com/e/ir?t=edibgard-20&l=btl&camp=213689&creative=392969&o=1&a=0848731794)* > > **Ingredients:** > > 1 cup butter, at room temperature*(I used salted butter. If using unsalted, then add a pinch of salt to the flour)* > > 2/3 cup sugar2 1/4 cups flour100gm Toblerone chocolate bar, at room temperature**How To Make It:** [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614847_4e2ccd8664_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614847_4e2ccd8664_o.jpg) Preheat oven to 325F / 165 C. Sift flour (and salt if using unsalted butter). This sifting business is optional by the way, I just like to do it so that its easier to fold into the wet part of the dough. [](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614847_4e2ccd8664_o.jpg) [![toblerone candy bar shortbread recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614853_ef7b90ce15_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614853_ef7b90ce15_o.jpg)Cream the butter and sugar until soft. You can use a whisk and do this by hand. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614855_e7d55a2a74_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614855_e7d55a2a74_o.jpg)Dunk in the flour [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614859_ebd6874562_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614859_ebd6874562_o.jpg)Gently mix with fingertips until the mixture resembles bread crumbs [](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614867_55e0582867_o.jpg)[![](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614867_55e0582867_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614867_55e0582867_o.jpg) Pat firmly on to a brownie tray or the flattest baking pan you have. Make sure that this layer is not more than 1 to 1.5 inches high. Press with the back of a spoon to layer it firmly.[](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614871_6c94ce633d_o.jpg) [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614871_6c94ce633d_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4634614871_6c94ce633d_o.jpg)[](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221160_5b542e75a3_o.jpg)Bake in the pre-heated oven for 15-30 mins or until the top turns a light golden brown. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221146_510c75ffe2_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221146_510c75ffe2_o.jpg)Meanwhile, bring out your Toblerone bar. Make sure its at room temperature. Due to the heat in Singapore, mine was squishy - and that's perfect! [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221150_d32832e089_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221150_d32832e089_o.jpg)Once the base is baked, while its still hot from the oven, chop the Toblerone bar and sprinkle over the base. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221152_ec7816044b_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221152_ec7816044b_o.jpg)With an icing spatula or a flat spoon, spread the chocolate evenly over the baked base. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221160_5b542e75a3_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221160_5b542e75a3_o.jpg) Cool completely. Using a knife, mark squares so that its easier later to cut them along these marks, when the bars are set. [](https://www.cookingandme.com/wp-content/uploads/2010/05/4635221160_5b542e75a3_o.jpg) [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635229132_1fe8e5828a_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635229132_1fe8e5828a_o.jpg)We are done! Transfer to the refrigerator to set. Once set, cut along the pre-marked lines into square bars and serve. Store in refrigerator so that the chocolate doesn't get runny. I kept mine in the fridge for a week. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4635229142_40c9a4c5fd_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4635229142_40c9a4c5fd_o.jpg)The reason why Toblerone works perfect for these bars is beacause of the nougat and cashew pieces in the choclate bars. It gives a surprise element when you bite into the bars! But I am definitely going to experiment with other chocolates too. Drop me a line if you do try this! Would love to hear from you :)