Buttery, tender shortbread base spread with bittersweet chocolate and sprinkled with peppermint.
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2 cups all-purpose flour
1 cup Land O Lakes® Butter softened
1/3 cup sugar
1/2 teaspoon peppermint extract
1 cup bittersweet chocolate chips
1/3 cup coarsely chopped peppermint candies
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; set aside.
Combine all ingredients except chocolate chips and candies in bowl. Beat at low speed until mixture resembles coarse crumbs. Press crumb mixture evenly onto bottom of prepared pan. Bake 19-21 minutes or until edges are lightly browned. Do not overbake.
Immediately sprinkle crust evenly with chocolate chips; return pan to oven 1 minute to melt chocolate. Spread chocolate evenly over crust; immediately sprinkle with chopped peppermint candies. Cool completely.
Remove bars from pan using foil ends. Cut bars into 28 squares; cut each square in half diagonally.
Explore reviews fromour online community
I made this today with my 8 year old daughter. They were really easy! We did add 1 Tbsp of water due to all the comments about the base being crumbly. The taste is good with the bittersweet chocolate, but next time I will try the dark chocolate.
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!