Chocolate Peppermint Bars
Updated June 6, 2024
- Total Time
- 1 hour 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/125 grams all-purpose flour
- ½cup/100 grams granulated sugar
- 2tablespoons/15 grams unsweetened cocoa powder
- ¼teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter (1 stick)
- 3¼cups/405 grams confectioners’ sugar
- 3tablespoons/43 grams unsalted butter, softened
- ¼cup/60 milliliters heavy cream
- 2¼teaspoons/10 milliliters peppermint extract, or to taste
- 9ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
- ½teaspoon coconut oil (optional)
For the Chocolate Shortbread
For the Peppermint Filling and Chocolate Top
Nutritional analysis per serving (36 servings)
139 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 1 gram protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
- Step 2
Make the shortbread: In a food processor, pulse 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.
- Step 3
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
- Step 4
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1½-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
- Step 5
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.
- Step 6
Add coconut oil, if using, and stir the 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. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
- Step 7
Let squares sit at room temperature until chocolate is set, at least 1 hour.
Private Notes
Comments
A note about the amount of chocolate/sweetness level of these bars. It's important to use bittersweet chocolate, at least 60% and preferably more like 72%. The higher the percentage, the less sweet the chocolate. The dark chocolate helps temper the sweetness of the peppermint filling. And it's important to use all of the chocolate called for, you want a thick layer to balance the sweetness of the filling. You can use less chocolate but the bars will taste sweeter. Just an FYI!
These were a hit at the office today!
I suggest a couple changes:
1. Limit peppermint extract to 1.5 tsp and add 1 tsp of vanilla to the filling -- it will taste less harsh and dental.
2. Definitely chill the filling overnight before trying to cut it -- an hour is not long enough for it to set.
3. No need to pull out the food processor to make the shortbread layer -- just rub the butter in with your fingertips.
4. Mix in an extra tablespoon or two of cocoa powder to the shortbread dough.
Oh my word these are good. Seriously good. Be careful not to bake the shortbread too long- mine was done in 20 minutes. Spooning the chocolate over the top sucked the joy right out of making them so after two squares of spooning I transferred the chocolate into a pastry bag, snipped a tiny hole in the tip of the bag and drizzled the chocolate over each piece. It went very quickly and looked better too.
Delicious, but really hope that the butter temperature for the shortbread is added to the recipe (cold or room temp?) Because I worried when the butter bubbled up, I slightly overbaked, so my squares didn't cut evenly.
The texture/ mouthfeel of the bite is one of this cookies addictive qualities- the crunchy bottom and sink your teeth in middle is delightful. I did not have time to individually coat the tops- so I poured the melted chocolate over, lifted out of pan and quickly cut using a heavy knife. They mostly came out great though the last few weren’t as pretty when the chocolate began to harden. Also sprinkled with flaky sea salt to help cut sweetness. My husband has requested trying with a cream cheese frosting middle layer (rather than peppermint) and I’m tempted to try a peanut butter frosting riff). Some fun options to try either this delightful layered cookie
The family friend who introduced us to these used just a little green food coloring in the peppermint layer. Festive at holiday time. Also, see William V's note: "2)The heavy cream for the peppermint filling is the minimum, don’t be afraid to add cream in very small amounts to get the filling a little more viscous for easier spreading (should still be pasty but not stiff). A small offset spatula would be a help here for easier application... the topping will solidify just fine in the fridge."