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Buttery, tender shortbread base spread with bittersweet chocolate and sprinkled with peppermint.
Dietary Fiber: 0g
My daughter and I made these and had no trouble with crumbling. The secret was to beat the dough at low speed to start, but then move it up to medium speed. This made the dough bind together much better and was less crumbly. You could also add a couple of tsp of water to the dough when beating if you wanted to keep it at low speed. These were delicious and easy to make!
Awesome it was the best cookie I'v ever tasted!!!
Delicious! I found it easier to melt the chocolate in the microwave and then spread it onto the shortbread . I agree with another review, use the entire 12 ounce bag. I will make another batch for sure! I think this is a new fan favorite. The base is very similar to my grandmother's Scottish shortbread!
completely crumbled when cutting rendering most of it unusable, will not make again.
This recipe is amazingly delicious, but also amazingly crumbly. What can be changed to make the crust bind together better?
I made them in a hurry and did not let them cool before trying to cut the bars, so they crumbled quite a bit. I think if I wait next time, they will be perfect. The taste is so great, and they are so easy to make!
Delicious cookie but very hard to serve as the base is very tender. I thought to mail them but this is not a cookie to travel. They came out of the pan easier the next day. Next time I will add an extra 1/2 cup of flour and use non-stick foil. I used dark choc chips, a little more than stated and the taste with the peppermint was very good. .
I think better recipe directions would have helped Base was too crumbly. Also hard to cut witohout loosing so much of the base May try again with possibly some alteration to recipe base. Liked the chocolate with the pepermient candy top
I would rate this a 5 star recipe. My 9 year old granddaughter made it two times (we wanted lots of peppermint bars, more than one recipe would produce) from begining to end. She had a wonderful time smashing candy canes. She also enjoyed the many positive comments from the taste testers.
This is the perfect blend of chocolate and peppermint. The cookie is tasty and makes a delicious base for the other stronger flavors. I think I'll use more crushed peppermint next time, though, because the bittersweet chocolate almost overpowers the mint. Yummy!
I have nothing good to say about and would never make it again!!
I made a double recipe and added one 10-ounce bag of Andes Peppermint Crunch Baking Chips in with the chocolate chips, DELICIOUS!
So Simple and yet sooo yummy! Thank You Land O' Lakes!
I agree with the other reviewers that they are too crumbly. I am going to try it again with a different base; one that I use to make toffee bars. I also thought the taste of the shortbread was blah. If you do bake these, use the entire 12 ounce bag of chocolate chips. Good Luck!
Very fast too makebittersweet a little much maybe will try a different chocolate next timeagreed with other comment they are crumblybut def. will make again.
I would make shortbread cookies and do this...
Some one needs to edit your recipie directions .... confusing
I used dark chocolate chips instead of the bittersweet chips. The taste is wonderful and these were so very easy to throw together. I gave them four stars instead of five because they were a tiny bit crumbly, but that wouldn't be enough to keep me from making these again and again. :)
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3296
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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