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    THE NIBBLE’s Gourmet News & Views

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    the online magazine about gourmet and specialty food.

RECIPE: Chocolate-Dipped Shortbread



Back in the 17th century, sugar was costly and shortbread was considered an expensive luxury, a treat reserved for special celebrations, Christmas and New Year’s celebrations. Imagine how over-the-top-indulgent those party-goers would think us if they had these dipped shortbread fingers!

We thank the folks at Walkers Shortbread for this festive yet easy recipe. Serve it for dessert with ice cream or with coffee and tea when guests stop by during the holiday season.

Ingredients

  • 1 package (5.3 ounces) Walkers Shortbread Fingers
  • 1 bar (8 ounces) of chocolate—bittersweet and/or white (or double the recipe and make one batch of each)
  • A selection of toppings: chopped nuts (almonds, hazelnuts, pecans, macadamia nuts or pistachios or walnuts); chopped candied fruit; crystallized ginger; mini chocolate (or other flavored chips); grated coconut; zest of orange or lemon; or your own favorite toppings)
  •  

    walkers-dipped-230

    Dip shortbread fingers: It’s easy, fun—and impressive! Photo courtesy Walker’s Shortbread.


    Preparation
    1. Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes. Stir until chocolate is melted and smooth.
    2. Dip shortbread fingers into the melted chocolate. Immediately roll in chopped nuts, coconut, mini-chocolate chips, slivered almonds, etc.
    3. Or place plain dipped chocolate shortbread onto waxed paper and let cool. Then drizzle with contrasting chocolate. Serves 4.

    There are many more recipes available at www.walkersus.com. Enjoy!






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