Buttery shortbread topped with semi-sweet and white chocolate and candy canes.
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Servings 12servings
Calories 308
Author Annalise Sandberg
Ingredients
Shortbread cookies:
3/4cupbutter(170 grams) , at room temperature
1/2cupgranulated sugar(100 grams)
1 teaspoonpeppermint extract
1 3/4cupsall-purpose flour(210 grams)
1/2teaspoonsalt
Peppermint bark topping:
3ounceswhite chocolate(85 grams), see Notes
3ouncessemi-sweet chocolate(85 grams)
2tablespoonsheavy whipping cream, divided
1teaspoonpeppermint extract, divided
About 4 candy canes crushed into small pieces
Instructions
To make the cookies:
Preheat oven to 325 degrees F. Grease an 8-inch round baking dish. I used a tart pan with removable sides. You can also use an 8-inch square dish.
With an electric mixer, beat the butter and sugar until smooth and creamy, 2-3 minutes. Mix in the peppermint extract.
Add the flour and salt and mix until just incorporated.
Press the mixture into your prepared pan. Bake just until top starts to turn golden brown, 30-35 minutes. If you use a square baking dish, check at 25 minutes.
Let cool completely.
To top the cookies:
In a heat-proof bowl set over a pot of simmering water, or in the microwave in 30 second bursts, melt the semi-sweet chocolate and 1 tablespoon of the heavy cream together until smooth. Be careful not to overheat and burn. Stir in 1/2 teaspoon of the peppermint extract. Spread over the cooled shortbread. If desired, reserve some of the melted chocolate to drizzle on top. Chill in the freezer until firm, about 5 minutes.
Melt the white chocolate and remaining 1 tablespoon of the heavy cream together until smooth. Stir in remaining 1/2 teaspoon of the peppermint extract. Spread on top of the semi-sweet chocolate.
Drizzle with remaining melted chocolate, if you set some aside. Sprinkle with crushed candy canes. Chill in the freezer until firm, 5-10 minutes.
For clean slices, heat a sharp knife by running it under hot water and wiping clean with a towel. Re-heat as needed.
For best results, store shortbread in the fridge.
Notes
NOTES:
You can use chocolate chips in place of the chopped chocolate.
Make sure you use true white chocolate (check the label for "cocoa butter" in the ingredients). White chocolate imitations will not melt as well.