Get ready to indulge in a festive treat that will make your taste buds dance with joy! These Peppermint Shortbread Bar Cookies are the perfect blend of buttery goodness and refreshing peppermint flavor, making them an irresistible addition to your holiday dessert table. With a luscious layer of melted chocolate and a sprinkle of crushed peppermint candies, these bars are not just delicious—they're a feast for the eyes too! Whether you're hosting a holiday gathering or just looking to satisfy your sweet tooth, this recipe is a must-try. Dive into the delightful world of baking and discover how easy it is to create these scrumptious bars that will leave everyone asking for seconds!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp peppermint extract
- 1/2 cup crushed peppermint candies
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the peppermint extract to the butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in half of the crushed peppermint candies into the dough, distributing them evenly.
- Press the dough evenly into the prepared baking pan, using the back of a spatula or your fingers to create a smooth, compact layer.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the top is set.
- Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot shortbread.
- Let the chocolate chips sit for 2-3 minutes to melt, then use an offset spatula to spread the melted chocolate in an even layer.
- Sprinkle the remaining crushed peppermint candies over the melted chocolate.
- Allow the shortbread to cool completely in the pan at room temperature, which will take about 1-2 hours.
- Once cooled and the chocolate has set, use the parchment paper overhangs to lift the shortbread out of the pan.
- Cut into 16 equal bars using a sharp knife, cleaning the knife between cuts for neat edges.
- Store the peppermint shortbread bars in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Butter: Make sure your butter is softened to room temperature for the best texture. This helps achieve that light and fluffy consistency when creaming with powdered sugar.
- Don’t Overmix: When combining the flour mixture with the butter mixture, mix just until combined. Overmixing can lead to tough shortbread.
- Chill for Neat Cuts: If you want perfectly square bars, consider chilling the shortbread in the fridge for about 30 minutes after it has cooled at room temperature. This will make cutting much easier!
- Customize Your Toppings: Feel free to experiment with toppings! Try adding crushed nuts or drizzling white chocolate for an extra touch.
- Storage: To keep your bars fresh, store them in an airtight container. They can last up to 5 days at room temperature, but trust us, they won’t last that long!
Nutrition Facts
Calories: 211kcal
Carbohydrates: g
Protein: g
Fat: 13g
Saturated Fat: g
Cholesterol: mg
