2 ounces bittersweet chocolates, chopped
1 cup butter, softened
1/2 cup instant dissolving (fruit/berry) sugar
1 teaspoon vanilla
2 cup all purpose flour
1 pinch salt
1 cup finely chopped Toblerone bar
1 cup of 1/2″ chunks of Toblerone bar
1 cup powdered sugar

Preheat oven to 300 F.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally.
Remove from heat and let cool.
Meanwhile, in bowl, beat butter with sugar until fluffy.
Stir in chocolate and vanilla.
Add flour and salt; stir until blended.
Mix in 1 cup finely chopped Toblerone bar.
Form into 1 1/2″ balls and place on cookie sheets lined with parchment paper.
Press a 1/2″ chunch of Toblerone bar into the top of each cookie.
Bake 30 minutes or until firm to the touch.
Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely.
Sift powdered sugar on top of the cookies to create “snow.”
Store in an airtight container at room temperature.

Makes about 56