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Christmas: Chocolate-Peppermint Shortbread Bars

Source of Recipe


Sunset magazine



List of Ingredients



• 1-2/3 cups all-purpose flour
  
• ½ cup unsweetened cocoa
  
• 2½ cups powdered sugar
  
• ¼ cup firmly packed brown sugar
  
• ¼ tsp salt
  
• 1 cup plus 2 Tbsp unsalted butter, softened
  
• 2 ounces unsweetened chocolate, melted
  
• 2 Tbsp finely crushed peppermint candy
  






Instructions



1. In a food processor or bowl, whirl or stir flour, cocoa, ½ cup powdered sugar, brown sugar and salt to blend. Cut 1 cup butter into 1-inch slices, add to mixture, and whirl or stir until smoothly blended.
   
   
2. Scatter pieces of dough in a 10- x 15-inch rimmed pan. With palm, pat dough to evenly cover pan bottom. Bake in a 300° oven until dough feels slightly firm and dry, 30 to 35 minutes. Let cool 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. While frosting is soft, cut shortbread into 1- x 2-inch bars; decorate with candy -- either scatter cookies with candy or stencil a diagonal line of candy on top. Serve bars; store airtight up to 2 days, or freeze.
   
   Makes 5 dozen bars.