Chocolate Peppermint Bark Cookies

This is not your usual chocolate bark recipe. Buttery short bread dough makes the base of these Chocolate Peppermint Bark Cookies absolutely irresistible.

Need a last minute homemade gift? How about a holiday cookie that won’t suck up your day baking or decorating? Raise your hands if you love chocolate bark! You know what I’m talking about: layers of chocolate, nuts, dried cranberries and candies. It’s one my favorite (and easiest) things to make during the holidays, and they make terrific gifts, too. Today I am sharing something special. A chocolate bark that is not any ordinary chocolate bark, but one layered over a delicious shortbread cookie. I first shared these Chocolate Peppermint Bark Cookies over six years ago. And as I was going through the archives, I knew I had to revisit it again.

Traditional chocolate bark requires no baking. You melt the chocolate base in a pan then add toppings before the chocolate cools and solidifies. These Chocolate Peppermint Bark Cookies do require some baking, but the shortbread base is ridiculously easy to make. Mix butter and flour with a dash of salt and press the dough into a pan lined with parchment paper and bake.

Once the cookie base is done baking and while it begins to cool, you sprinkle it with chocolate chips and wait for it to melt. OMG so easy. When the chocolate melts, spread it evenly over the shortbread cookie base and sprinkle on the crushed peppermint pieces. A final drizzle of melted white chocolate and all you have to do now is wait for your Chocolate Peppermint Bark Cookies to cool and harden.

These are great bagged up for gifts or piled high on a plate. My kids and I would walk by and take a small piece all throughout the day. Actually, everyone in the house was doing that! These were really popular cookies.

You can top them with chocolate and peppermints (pictured above) or just white chocolate and dried fruit. Make your own favorite combination.

The recipe is simple enough. Bake cookie, pour chocolate chips on top of warm cookie base and smooth out the melting chips. Wipe off drool and drizzle melted white chocolate. Top with smashed candy canes & cool!

How easy is that???

Pack them up or hoard them in your special hiding spot… Come one, you know you have one!!!

Chocolate Peppermint Bark Cookies

Holiday bark isn't just for chocolate. You'll soon make this shortbread cookie version your holiday staple! Recipe adapted from Bon Appétit, December 2009

Ingredients:

• 2 cup all-purpose flour
• 1/4 tsp salt
• 1 cup butter, unsalted, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 6 oz chocolate chips, bittersweet
• 1/2 cup peppermint candies, finely chopped
• 2 oz white chocolate chips

Directions:

1. Preheat oven to 350ºF.
2. Grease a 9" x 12" baking pan and line the bottom of the pan with parchment paper, leaving overhang on both short sides of pan.
3. In a medium-size bowl whisk together:
• 2 cup all-purpose flour
• 1/4 tsp salt
4. Using a stand mixer, using the paddle attachment mix until creamed (light yellow in color):
• 1 cup butter, unsalted , room temperature
• 1 cup granulated sugar
5. Mix in:
• 1 tsp vanilla extract
• 1 egg yolk
6. Gradually add flour mixture, beating on low speed just to blend.
7. Drop tablespoonfuls of dough into prepared baking pan, spacing evenly.
8. Using moistened fingertips, press dough to form an even layer over bottom of pan.
9. Pierce dough all over with fork.
10. Bake cookie base until light golden brown, slightly puffed and edges begin to come away from sides of pan, about 30 minutes.
11. Place pan on cooling rack.
12. Immediately sprinkle over hot cookie base:
• 6 oz chocolate chips, bittersweet
13. Let it stand until chocolate softens, about 3 minutes.
14. Using small spatula, spread melting chocolate over top of cookie in thin even layer.
15. Immediately sprinkle over chocolate layer:
• 1/2 cup peppermint candies , finely chopped
16. In a double boiler, melt over low heat:
• 2 oz white chocolate chips
17. Remove bowl containing white chocolate from the water.
18. Using a fork, drizzle white chocolate all over the cookie.
19. Chill until white chocolate is set, about 30 minutes.
20. Using paper overhang as aid, lift cookie from pan and transfer to work surface.
21. Using large knife, cut cookie into irregular pieces.
22. Cookie bark can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

Notes:

Serving Suggestions: You could also use dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.

Prep Time: 20 mins

Yield: 24 cookies

Cook Time: 11 mins

Total Time: 2 hours

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