Chocolate-Peppermint Shortbread Bars – a delicious recipe with flour, cocoa, powdered sugar, brown sugar, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor or bowl, whirl or stir flour, cocoa powder, 1/2 cup powdered sugar, and the brown sugar and salt until well combined. Cut 1 cup butter into 1-inch slices; add to flour mixture and whirl or rub in with your fingers until mixture is blended and crumbly.
2
Scatter dough evenly in a 10- by 15-inch rimmed baking pan. With your palm, pat dough to cover pan bottom. Bake in a 300u00b0 oven until slightly firm and dry to the touch, 30 to 35 minutes. Let cool completely 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.
4
Cut into 1- by 2-inch bars; sprinkle with crushed candy.
5
Note: Nutritional analysis is per bar.
1035
kcal
Calories
52
g
Fat
142
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 2/3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 1/2 cups powdered sugar, 1/4 cup firmly packed brown sugar, and more.
Yes, Chocolate-Peppermint Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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