Ingredients
Scale
- For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened (for a buttery, rich base)
- ½ cup powdered sugar (adds just the right sweetness)
- 1 teaspoon vanilla extract (enhances flavor)
- 2 cups all-purpose flour (for structure and texture)
- ¼ teaspoon salt (balances the sweetness)
- For the Peppermint Bark Topping:
- 1 ½ cups semi-sweet or dark chocolate chips (for a rich, chocolatey layer)
- ½ cup white chocolate chips (optional swirl or drizzle for extra festivity)
- ½ teaspoon peppermint extract (brings that holiday freshness)
- ½ cup crushed candy canes or peppermint candies (for crunch and festive color)
Instructions
- Prepare the Shortbread Base
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little extra on the sides for easy lifting later.
- In a mixing bowl, cream together the softened butter and powdered sugar until smooth and creamy – about 2 minutes.
- Add the vanilla extract, then slowly mix in the flour and salt until the dough comes together. It’ll be crumbly at first but will turn into a soft, smooth dough as you mix.
- Press the dough evenly into the prepared pan. Use your fingers or a flat spatula to ensure an even layer – this makes for a nice, uniform shortbread base.
- Bake for 20-25 minutes, or until the edges turn a light golden brown. Let it cool completely before adding the chocolate layer.
- Prepare the Chocolate Layer
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring each time, until smooth and melted. Add the peppermint extract, stirring to combine.
- Pour the melted chocolate over the cooled shortbread and use a spatula to spread it into an even layer.
- Optional White Chocolate Drizzle
- If you’d like, melt the white chocolate chips the same way, then drizzle over the semi-sweet chocolate layer using a spoon or piping bag for a decorative swirl.
- Add the Crushed Peppermint Topping
- Before the chocolate hardens, sprinkle the crushed candy canes or peppermint candies over the top, pressing gently so they stick.
- Allow the chocolate to set for about 20-30 minutes in the fridge.
- Slice and Serve
- Once the chocolate is firm, use the parchment paper to lift the shortbread out of the pan. Use a sharp knife to cut it into squares or triangles.
- Enjoy your peppermint bark shortbread cookies with a warm drink, or package them up as holiday gifts!
Nutrition
- Serving Size: 24
- Calories: 130
- Fat: 8g
- Carbohydrates: 14g
- Protein: 2g