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Chocolate Peppermint Bars

IMG_5090 This recipe is straight out of the New York Times cooking section and is amazing, especially if you are a peppermint-chocolate combo lover. This has a really good peppermint patty filling with a flaky buttery chocolate short bread bottom and then topped with lovely dark chocolate. This is surprisingly fast and easy to make. Go for it, you need that peppermint chocolate hit 🙂 We can tell. FullSizeRender-1

Chocolate Peppermint Bars

 

Ingredients

 

For the chocolate shortbread:

  1 cup all-purpose flour 1/2 cup granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 teaspoon kosher salt 8 tablespoons unsalted butter (1 stick)  

For the peppermint filling and chocolate top:

  3 1/4 cups confectioners' sugar 3 tablespoons unsalted butter, softened 1/4 cup heavy cream 3  teaspoons  peppermint extract, or to taste 9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped IMG_5083  

Directions:

  Heat oven to 325 degrees F. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides. Make the shortbread: In a food processor or your mixer, pulse or mix together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely. Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forma a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight. Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (about 36 squares). Place squares on a rack placed over a parchment-lined tray (or on your counter using wax paper or foil or plastic wrap or.....), and let them come to room temperature for about 15 minutes. In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes. Stir chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. It's ok if the sides are not covered. Repeat with remaining squares. Let squares sit at room temperature until chocolate is set, at least 1 hour.  FullSizeRender

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