Day Two: Toblerone Shortbread

On Day two of my holiday baking adventure, I made Toblerone Shortbread.  I got the idea for these cookies from  pastry chef Anna Olson.  She was preparing them on Cityline TV.  She made a basic shortbread and topped each one with a chunk of Toblerone.  I decided to kick it up a notch and mix chunks of Toblerone right into the dough.  Toblerone, for those of you who don’t know, is a triangular-shaped milk chocolate bar filled with honey and almond nougat.  I sometimes play games with myself and bake things I don’t really love, so I won’t eat too much of them.  I thought I was safe here.  I don’t really like honey and nougat, and lately my tastes have shifted to dark chocolate.

I bought 8 jumbo (400 gram size) bars and proceeded to chop them up.  As I was chopping I  took a small taste to see what we were dealing with here.  It had been a long time since I hed tried a Toblerone bar.  I let the chocolate melt in my mouth and then chewed the crunchy almond nougat.  Oh #&@!& !!!! I do like Toblerone!  Good thing I bought extra.

The recipe begins with creaming room temperature unsalted butter and icing sugar together.  Can I just take a moment here to tell you again how much I love my new beater blade!  Nothing makes me happier than when a product delivers as promised.   Every time I use this blade I wonder what took them so long to come up with this idea.  The beater blade is shaped like the regular paddle blade but it has little windshield wipers on the edges of the blade that scrape down the sides of the bowl for you. Mixing the dough is so much faster because you don’t have to stop the machine and scrape down the sides with a spatula.

I am all about saving time.  I have always thought it would be brilliant to be able to get a pedicure and have your teeth cleaned at the same time.  The hygenist could work up top in your mouth, and the esthetician could work down at your feet.  They wouldn’t get in each others way and it would be such a time saver.  I suggested it to my dentist and he looked at me like I was crazy.  If there are any dentists out there, I really think this would be a great way to increase your revenue.

Chop up the Toblerone bars.  Cream icing sugar and room temperature butter together.  Add sifted dry ingredients.  Add Toblerone .

I use an ice cream scoop to form the cookies.  That way, they are all the same size and they bake evenly.

It is not necessary to chill this dough before scooping and baking.  It is necessary to keep your mouth shut while scooping.  This dough is amazing raw.

Click here to print recipe for Toblerone Shortbread Cookies.

The baked cookies are tender, rich and crumbly, all you could ask for in a shortbread cookie.

30 thoughts on “Day Two: Toblerone Shortbread

      1. aslansfriend

        I see that you’re over the top again on this one. Toblerone is the best chocolate bar in the world! And pouring mass amounts into a shortbread cookie? No wonder you had problems not scarfing these. They wrong be lucky to make it a day at my house.


    Love your emailed blog. I wish you would put the name of the recipe into the subject line of the email because I have a file just for your recipes but I always have to resend them to myself with the name of the recipe so I can find it later. Just a suggestion….

    Thanks for all the yummy recipes and information.

    1. saltandserenity

      Thanks Caryn,
      Good suggestion. Also, don’t know if you noticed, but I have started putting “To print this recipe, click here” , into my blog. This will take you right to the recipe in PDF format and you can go to FILE and save the recipes directly to a your recipe folder.

      Glad you are enjoying the blog and recipes. Thx for visiting.

  2. Cea

    Two of my favorite things… shortbread and Toblerone. I’m now inspired to make this for a holiday party that is coming up. I’m a dark chocolate person myself but Toblerone used to sustain me when I was skiing competitively. Kept the energy levels up in a good way! I’ve always kept a taste for it, milk chocolate or not.
    Thanks and bright Solstice to you.

  3. Pingback: Day Three: White Chocolate Macadamia Nut Cookies «

  4. Cea

    Dark chocolate Toblerone… I’ll let you know how they work out, just the thing for a barn party I have to cook for this weekend.

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  7. Dan Noctor


    I work for a PR company called GolinHarris and I was wondering if you were interested in working with us on a project for one of our clients? It is part of a project that would see your recipe featured! If you would like to learn more about this, please get in contact. My profile links to my Twitter page, which links to various accounts, and I regularly check all of them.

    Thanks for your time!

  8. Pingback: Day Three: White Chocolate Macadamia Nut Cookies | Salt and Serenity

  9. Pingback: Peruvian Garlic-Lime Chicken | Salt and Serenity

  10. Amanda

    Where is the actual recipe? I see the link to print but I’m not printing. I’m just viewing it on my phone .


  11. JenS

    I made these today for a skating party. We had way too much Toblerone left from a Costco sized bar received for Christmas. They were absolutely delicious. Thanks for the recipe. Just noticed you are in Ottawa. We are too! Happy New Year!

  12. JenS

    I made these today for a skating party with leftover Toblerone from a giant Costco sized bar received for Christmas. They were delicious! Made 3doz with a smallish scoop. Just noticed you are in Ottawa. So are we! Thanks for the great recipe. Happy New Year!

  13. Kelly

    This shortbread recipe is delicious. Mine didn’t spread at all like the photos but they tasted great. Can’t win Em all I guess!!

    1. saltandserenity Post author

      Thanks Kelly, I am thinking perhaps you did not cream the butter and sugar long enough. Also. perhaps your butter was too cold. Not sure what else could cause them to not flatten. Glad the taste was good. Happy holidays.

  14. Jennifer

    Can I get these measurements in grams please? I’ve made these three times & this last time they did but flatten either!

    1. saltandserenity Post author

      Hi Jennifer. Sorry you are having problems. I have never made these with gram equivalents. Here is a great chart if you’d like to convert all the volume measurements:

      In my experience, if you do not cream the butter and sugar long enough and if your butter is too cold (just take it out of the fridge 30 minutes before you start baking), they will not spread. However that being said, you don’t want the cookies to spread too much. Try gently resting the cookies with the palm of your hand before baking. Perhaps that will give you the result you desire.


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