Peppermint Bark Shortbread
These festive cookies combine buttery, crumbly shortbread with a rich layer of dark chocolate and a refreshing, crunchy topping of crushed peppermint candies. They are an elegant and irresistible holiday treat, perfect for gifting or as a dessert centerpiece.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 0.66 cup powdered sugar sifted
- 1 tsp pure vanilla extract
- 0.5 tsp pure peppermint extract
- 2.25 cups all-purpose flour spooned and leveled
- 0.25 tsp salt
- 10 oz dark chocolate chips or chopped chocolate 60-70% cacao recommended
- 1 tsp coconut oil or vegetable shortening
- 0.5 cup crushed peppermint candies or candy canes finely crushed
Notes
Storage: Store layered between parchment paper in an airtight container at cool room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months; thaw in the refrigerator. Make-Ahead: The baked and cooled shortbread slab (before topping) can be wrapped tightly and stored at room temperature for 1 day before adding chocolate. The fully assembled bark can be made 2-3 days in advance. Variations: Use semi-sweet or milk chocolate instead of dark. Add 1/4 tsp of almond extract to the dough for a different flavor. For a drizzle effect, melt 2 oz of white chocolate and drizzle over the set dark chocolate before adding peppermint.