Description
These Peppermint Bark Shortbread Cookies make the perfect treat for the holidays!
Ingredients
Scale
- 3/4 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp peppermint extract
- 1 3/4 cup flour
- 1/2 tsp salt
- 3 oz white chocolate
- 2 TBSP semi-sweet chocolate
- 2 TBSP heavy whipping cream
- 1 tsp pepperment extract
- 4 candy canes, crushed
Instructions
- Preheat the oven to 325
- Grease an 8” round baking dish
- With an electric mixer, beat the butter and sugar until smooth and creamy
- Mix in the peppermint extract
- Add flour and salt and mix until incorporated
- Press the mixture into a prepared pan
- Bake until the top starts to turn golden brown, about 30-35 minutes
- Let cool completely and remove from pan
- To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds (be careful not to overheat)
- Add in 1/2 tsp peppermint extract
- Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle
- Chill or freeze for 5 minutes
- Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth
- Stir in 1/2 tsp peppermint extract
- Spread over the top off the semi-sweet chocolate
- Drizzle the remaining chocolate and sprinkle with crushed peppermint.
- Chill for 5-10 minutes
- Cut into slices