Peppermint Bark Shortbread

A luxurious fusion of classic Scottish shortbread and festive candy cane flavors. A buttery, crumbly shortbread base is topped with a smooth layer of dark chocolate, drizzled with white chocolate, and generously scattered with crushed peppermint. Each bite offers a perfect balance of rich butter, intense chocolate, and cool, crisp peppermint - a true celebration of holiday indulgence.

A modern twist on traditional shortbread, combining the buttery Scottish classic with the quintessential American holiday candy cane flavor. Peppermint bark has become a beloved Christmas treat since the late 20th century. Enjoy!

🍪 PEPPERMINT BARK SHORTBREAD

Time Requirements and Servings:

• Prep Time: 45 minutes

• Bake Time: 25 minutes

• Total Time: 1 hour 30 minutes

• Serving Size: 16-20 bars

Ingredients:

Shortbread Base:

• 227g unsalted butter, softened

• 100g powdered sugar

• 250g all-purpose flour

• 1/4 tsp salt

Topping:

• 226g dark chocolate

• 100g white chocolate

• 6-8 candy canes, crushed

Tools:

• 9x13 inch baking pan

• Parchment paper

• Double boiler or microwave for melting chocolate

• Rolling pin (for crushing candy canes)

Directions:

1. Cream butter and powdered sugar until light and fluffy (5-7 minutes)

2. Gradually mix in flour and salt

3. Press dough evenly into parchment-lined pan

4. Chill in refrigerator for 30 minutes

5. Preheat oven to 325°F

6. Bake for 20-25 minutes until edges are golden

7. Cool completely

Chocolate Topping:

1. Melt dark chocolate in double boiler

2. Pour evenly over cooled shortbread

3. Melt white chocolate

4. Drizzle white chocolate in zigzag pattern

5. Immediately sprinkle crushed candy canes

6. Chill until chocolate sets

Pro Tips:

• Use cold butter for flakier texture

• Crush candy canes in sealed bag to prevent mess

• Temper chocolate for glossy finish

• Store in airtight container for up to 5 days

Serving Suggestion: Package in clear cellophane bags tied with red and green ribbons for a festive gift.