Peppermint Bark Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 20 oz Cake flour
  • 12 oz Dark chocolate, high-quality
  • 8 oz Granulated sugar
  • 1/4 tsp Salt
  • 12 oz White chocolate, high quality

• Dairy

  • 1 (4 sticks unsalted butter, unsalted

• Desserts

  • 36 Candy canes

Found on baking-sense.com

Description

Ingredients

• 1 # (4 sticks) unsalted butter, room temperature
• 8 oz (1 cup) granulated sugar
• 20 oz (4 1/2 cups) cake flour
• 1/4 tsp salt
• 12 oz high quality dark chocolate , chopped (I use at least 60% cocoa solids)
• 12 oz high quality white chocolate , chopped
• 36 candy canes, crushed into small pieces

Directions

• Cream butter and sugar until light and fluffy.
• Add flour and salt all at once and mix just until combined
• Form the dough into rectangle shape
• Transfer the dough to a parchment lines 1/ 2 sheet pan (13x18)
• Gently work the dough to the edges of the pan.
• Lay another sheet of parchment over the dough and gently rub over the surface to even out the thickness
• Remove the parchment and use a fork to prick the top of the dough all over
• Bake at 325 until just beginning to brown and the center of the dough is set, about 20 minutes
• Cool for 5 min
• Sprinkle the chopped dark chocolate over the warm shortbread and allow it to melt without touching
• Once the chocolate is completely melted gently smooth the surface and allow to cool until the chocolate is completely set
• Melt the white chocolate in a microwave in 30 second increments, stirring in between increments (be careful, white chocolate burns easily you must stir often)
• Pour the melted white chocolate over the dark chocolate and smooth into an even layer
• Before the white chocolate sets, sprinkle the candy cane bits over the white chocolate and gently press the candy bits into the surface of the chocolate so they stick
• Allow to set completely before cutting
• To cut use a long serrated knife. Run the knife under hot water (or dip in a pitcher of hot water), wipe the blade clean.
• Use a gentle sawing motion to cut through the candy bits and chocolate layers before cutting into the shortbread. The warm knife will make a clean cut in the chocolate layer. Repeat warming and wiping the knife between each cut.