Choco-Toffee Shards Choco-Toffee Shards

Author: Canadian Living

To break up this thin confection, a cross between a bar and a candy, press the tip of a knife into the layers and twist.

  • Portion size 60 servings
  • Credits : Holiday Celebrations: 2007




Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.

Base: In bowl, stir crumbs with sugar; stir in butter and vanilla until moistened. Press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, 10 minutes.

Meanwhile, in saucepan, melt butter with sugar; bring to boil and boil for 1 minute. Pour over crust. Bake until bubbly, about 10 minutes. Let cool completely.

Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over toffee. Sprinkle with pecans; refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Break into shards.

Nutritional facts Per piece: about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 77.0
  • Total fat 5 g
  • Cholesterol 8 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 3.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 3.0
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Choco-Toffee Shards