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
STEP 1
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
Remove bars from pan using foil ends. Cut bars into 28 squares; cut each square in half diagonally.