Description
This Chocolate Toffee Crunch Shot is a rich and creamy dessert-style shooter that tastes like a candy bar in a glass! Made with Baileys, Kahlúa, and Butterscotch Schnapps, it’s the perfect after-dinner treat or party shot. Rimmed with crushed toffee and topped with whipped cream, this tiny cocktail is a guaranteed crowd-pleaser. Quick to shake up, easy to customize, and so fun to serve—don’t miss trying this one at your next get-together!
Ingredients
-
1 oz Baileys Irish Cream
-
1 oz Kahlúa
-
1 oz Butterscotch Schnapps
-
Crushed toffee (for rimming and garnish)
-
Optional: Chocolate syrup (for glass rim and drizzle)
-
Optional: Whipped cream (for topping)
-
Ice (for shaking)
Instructions
-
Rim the glass: Pour chocolate syrup onto a small plate. Dip the rim of your shot glass into the syrup, then into crushed toffee. Set aside.
-
Optional drizzle: For extra flair, drizzle chocolate syrup inside the glass in a swirl or zigzag pattern.
-
Shake the shot: Fill a cocktail shaker with ice. Add Baileys, Kahlúa, and Butterscotch Schnapps. Shake well for 15–20 seconds until chilled.
-
Strain and pour: Strain the mixture into your prepared shot glass.
-
Garnish: Top with a dollop of whipped cream and a sprinkle of crushed toffee.
-
Serve immediately while cold and creamy!
Notes
-
Toffee tip: Crushed Heath or Skor bars work beautifully for the rim.
-
Make it a cocktail: Double or triple the ingredients and serve in a martini glass for a dessert cocktail.
-
Non-alcoholic version: Use Irish cream coffee creamer, coffee syrup, and butterscotch syrup for a mocktail option.
-
Party prep: Pre-mix the liquors and chill. Rim glasses and add whipped cream just before serving.
-
Layer it: Carefully pour over the back of a spoon for a layered look—start with schnapps, then Kahlúa, and finally Baileys on top.