This shortbread and chocolate bar cookie is an adaptation of an easy recipe I’ve been making since I was a kid. A brown sugar shortbread dough is quickly stirred together pressed into a jelly-roll pan and then baked until it’s golden brown. While still hot from the oven, chopped chocolate (or peppermint bark in this case) is sprinkled over the top of the cookie and allowed to melt for a minute or two. Once it’s softened, the chocolate is spread completely over the top of the cookie, decorated as desired, and allowed to cool until it’s set. The cookie is simple enough that anyone can make it, but special enough to serve to company. If you’re not in the mood for peppermint, any flavored or plain chocolate also works well and the cookie can be decorated with sprinkles or chopped nuts.
I’m entering this cookie in The Biscuit Barrel Challenge this month. The theme is “Quick and Easy” which certainly describes this cookie!
- 1 cup (8oz/227g) butter, at room temperature
- ¾ cup (5.5oz/160g) firmly packed brown sugar
- 2 cups (10oz/280g) all-purpose unbleached flour
- 1 tsp. vanilla extract
- 1 egg yolk
- 8oz (227g) chopped peppermint bark
- 2 Tbsp. smashed peppermint candy
- Preheat oven to 350F/177C.
- Place butter, sugar, flour, egg and vanilla in a mixing bowl. Mix until crumbly.
- Pat into an ungreased 10 x 15 inch baking pan (jelly-roll).
- Bake for 15-20 minutes until golden brown.
- Remove from oven and sprinkle with chopped peppermint bark.
- Let stand for 1-2 minutes until the chocolate melts, then spread evenly.
- Sprinkle with smashed peppermint candy bits.
- Let cool, then cut into bars.