Maple Toffee Shortbread

I know maple syrup is generally processed/made in the spring, but for some reason, it makes me think of fall and winter–Maple-Glazed Pork, sweet potatoes with maple, etc. I was in the mood for some type of bar cookie, and I picked up a bunch of toffee chips while at the grocery store over the weekend. I went looking for something different to do with them and came across a recipe for Maple Toffee Shortbread.

Maple Toffee Shortbread - TramplingrosePerfect. I love toffee, I love shortbread, and I love maple-flavored stuff.

Maple Toffee Shortbread - TramplingroseAdd a nice powdered sugar drizzle, and it’s perfection.

I was going to use actual maple syrup in the shortbread, but I thought the flavor might get lost, so I went ahead with maple flavoring as called for in the original recipe. It’s delicious. I love the little pockets of melted toffee scattered throughout the shortbread.

Maple Toffee Shortbread - TramplingroseAnd the powdered sugar glaze. I thought about adding more maple extract to that, but opted not to, only because I didn’t want to go overboard with the maple flavor.

Maple Toffee Shortbread - TramplingroseI tell ya, I picked a heck of a time to go on a “diet.” We have a healthy living committee at work, and they recently announced that if chosen after submitting a request, we could receive Fitbit activity trackers, at a subsidized cost. I got fed up with myself last week (in the midst of making all those cupcakes), and had already started up one of my circuit training DVD programs (like the 30-Day Shred, but with a different trainer). So far I’ve lost four pounds, which I’m pretty sure is simply water weight. But I’ve had the Fitbit for about 5 days now, and at least for the time being, I’m doing well at tracking everything, as well as hitting my daily goals.

Yield: 24-36

Maple Toffee Shortbread

Maple Toffee Shortbread
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes


For the Shortbread:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 C sugar
  • 1 1/2 tsp. maple extract
  • 2 1/2 C flour
  • 1 C toffee chips

For the Glaze:

  • 1/2 C powdered sugar
  • 2-3 tsp. half & half


Preheat the oven to 350 degrees F. Butter a 13 x 9-inch baking dish. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and maple extract, and beat until light and fluffy. On low speed, gradually add the flour until well-combined. Fold in the toffee chips.

With clean hands or the bottom of a measuring cup, press the dough into the baking pan. Bake for 22-25 minutes or until light golden brown. Cool 10 minutes on a wire rack, then cut as desired.

Whisk together the powdered sugar and the half & half, until glaze is the desired consistency. Drizzle over the shortbread, re-cutting the bars if necessary. Allow the glaze to set up.

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The shortbread might have to be distributed at work!

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4 Replies to “Maple Toffee Shortbread”

    • It is SO good. I’ve eaten waay more of it than anyone else in the house! :) I don’t know if that means I should make it again, or maybe I shouldn’t!

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