Peanut Butter Shortbread Toffee Bites
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • Shortbread Layer...
  • 1 cup flour
  • ¼ cup butter
  • ¼ cup smooth peanut butter
  • ¼ cup granular white sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Toffee Filling...
  • 1 bag of toffee candies (you can use caramel candies)
  • ½ cup condensed milk
  • ¼ cup butter
  • Chocolate Topping...
  • 1 cup semi-sweet chocolate chips
  • 6 tbsp heavy cream
  • Pretzels
  • Coarse salt for garnish
  1. Preheat oven to 350 degrees and set aside 2 silicone mini muffin trays on a baking pan.
  2. Shortbread Layer...In a mixer, cream butter, peanut butter, vanilla and sugars until smooth and creamy. Add in flour and blend until crumbly. Add milk and mix; you should see the crumbly mixture stick together a bit but not ball like dough.
  3. Press 1 tbsp of dough (crumbly and loose, not pressed into tbsp) into each of the 24 mini muffins and press down to the bottom. Place into the oven for 10 minutes. Remove to cool before toffee layer.
  4. Toffee Layer...In a small saucepan, heat all toffee ingredients on medium-low heat, stirring as it melts; avoid burning. Cook until melted, smooth, creamy and pourable. Remove from heat.
  5. Place 1 square/small pretzel (or coarsely crushed pretzels) into each muffin spot on top of the cooked shortbread. Using a tbsp, scoop toffee pouring into each muffin slot filling to ¼ from the top. Place in the freezer for 10 minutes to set.
  6. Chocolate Topping - in a small saucepan, heat chocolate and heavy cream on low to medium heat, stirring constantly to avoid burning, until chocolate becomes smooth and pourable. Remove from heat.
  7. Remove muffin trays from freezer and using a small spoon, quickly pour heated chocolate over the toffee of each shortbread bite to fill to the top of the each opening. Use the spoon to guide the chocolate evenly to fill the tops of each shortbread bite as you go. Tap pan (with muffin trays) on the counter to smooth the chocolate a bit before sprinkling a few granules of coarse salt over the top of each bite.
  8. Place in the freezer for about 20 minutes or until frozen before removing each from the silicone muffin trays. Place in sealed container in the freezer until serving.
Recipe by This Lil Piglet at