Luckily, I ended up making these insanely delicious shortbread bars that are topped with peppermint chocolate and candy canes. The recipe is from a Bon Appetit issue a couple of years ago and it turned out amazing. The shortbread bars are buttery and delicious, the peppermint chocolate bark on top is creamy with a hint of the peppermint, and they are topped off with a fun crunch from the crushed candy canes. I just love how festive they look…they would be perfect for any holiday gathering!
So what did you make for Merry Mondays? Whether its a new or old recipe, we would love to see it! To add it to the Merry Monday list just click “Click here to enter” at the end of this post. If you have a great mint recipe but don’t have a blog, just email your recipe (and pictures if you have them) to me at firstname.lastname@example.org or to Claire at email@example.com
Chocolate Peppermint Bark Shortbread Bars
adapted from Bon Appetit
2 cups all-purpose flour
1/2 tsp sea salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1 large egg yolk
1 (12oz) bag of semisweet chocolate chips
4 tsp pure peppermint extract, divided
6 oz high quality white chocolate
1/2 cup finely chopped peppermint candy canes
Preheat oven to 325 degrees F. Spray a 9×13″ baking dish with nonstick spray and line with parchment paper, leaving overhang on sides.
In medium bowl whisk flour and salt.
In large bowl, beat butter with electric mixer until creamy, about 1 minute. Beat in sugar and beat 2 more minutes. Beat in vanilla, and then egg yolk. Then, gradually add flour mixture, beating on low speed just to blend.
Drop dough into prepared baking pan and press to form even layer over bottom of pan. Pierce dough all over with fork.
Bake in preheated oven for 25 to 30 minutes, until it is light golden brown.
When the shortbread is done, melt semi-sweet chocolate chips. I did this in a microwave safe bowl, on 50% power for 1 minute, then 100% power for 15 second intervals (it took me 2) until it was all melted. Add 2 tsp peppermint extract and mix to combine.
Spread peppermint chocolate mixture over shortbread evenly, then top with crushed candy canes.
Melt white chocolate in the same manner as the semi-sweet chocolate, and add remaining 2 tsp peppermint extract. Drizzle over top of bars. I put the melted white chocolate in a ziploc baggie and cut off one of the corners to drizzle.
Let chill in refrigerator for 45 minutes. After chilled, lift from pan using paper overhang and cut into triangles, or whatever shape you want. Store in refrigerator in airtight containers.