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Chocolate-Peppermint Shortbread Bars





Yields
Makes about 60 bars

Prep and Cook Time: about 1 hour. Notes: To melt the chocolate, chop coarsely and place in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water); stir frequently until melted and smooth, about 5 minutes. Store these frosted chocolate shortbread bars airtight for up to 2 days.

 1 2/3 cups all-purpose flour
 1/2 cup unsweetened cocoa powder
 2 1/2 cups powdered sugar
 1/4 cup firmly packed brown sugar
 1/4 teaspoon salt
 1 cup (1/2 lb.) plus 2 tablespoons unsalted butter, at room temperature
 2 ounces unsweetened chocolate, melted (see notes)
 2 tablespoons finely crushed peppermint candy
Step 1
1

In a food processor or bowl, whirl or stir flour, cocoa powder, 1/2 cup powdered sugar, and the brown sugar and salt until well combined. Cut 1 cup butter into 1-inch slices; add to flour mixture and whirl or rub in with your fingers until mixture is blended and crumbly.

Step 2
2

Scatter dough evenly in a 10- by 15-inch rimmed baking pan. With your palm, pat dough to cover pan bottom. Bake in a 300° oven until slightly firm and dry to the touch, 30 to 35 minutes. Let cool completely on a rack.

Step 3
3

In a bowl, beat melted chocolate, remaining 2 tablespoons butter, remaining 2 cups powdered sugar, and 3 tablespoons hot water until smooth. Spread evenly over shortbread.

Step 4
4

Cut into 1- by 2-inch bars; sprinkle with crushed candy.

Step 5
5

Note: Nutritional analysis is per bar.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories75
% Daily Value *
Total Fat 4.1g6%

Saturated Fat 2.5g13%
Cholesterol 9.4mg4%
Sodium 11mg1%
Total Carbohydrate 9.6g4%

Dietary Fiber 0.0g0%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.