LIVE

With a drizzle of dark chocolate and a sprinkle of crushed peppermints, simple shortbread cookies are transformed into Chocolate-Peppermint Bars.

Cynthia Groseclose
Recipe by Southern Living December 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
2 hrs 40 mins
Yield:
Makes 4 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in vanilla and almond extracts until blended.

    Advertisement
  • Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.

  • Divide dough in half; flatten each into a disk. Roll each disk to 1/4-inch thickness between 2 sheets of wax paper. Transfer dough, in wax paper, to a baking sheet; chill 1 hour.

  • Preheat oven to 350°. Working with 1 portion of dough at a time, remove top wax paper; cut into 2 1/2- x 3/4-inch rectangles, rerolling dough scraps once. Place 1 inch apart on parchment paper-lined baking sheets.

  • Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.

  • Microwave dark chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Drizzle over cookies. Sprinkle crushed hard peppermint candies over cookies. Let stand until firm. Store in airtight containers.

Advertisement