Whilst the shortbread is cooling, place the remaining Moo Free Baking Drops into a microwaveable bowl and melt in the microwave. I heated the baking drops for 30 second intervals, stirring in between, until almost melted. Then stir until the chocolate is a smooth consistency. Using a spoon, pour a little of the chocolate over half of the shortbread fingers. I coated half of my shortbread fingers, leaving the other half of the batch plain. Place on a plate lined with baking paper and pop into the fridge until the chocolate is set.
