Chocolate-Peppermint Shortbread Bars |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
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 |
Directions:
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.
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.
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.
4. Cut into 1- by 2-inch bars; sprinkle with crushed candy.
5. Note: Nutritional analysis is per bar.
|
|