Day 11 - Chocolate Peppermint Bars

I made these bars for the first time last year and everyone loved them so much, I decided they needed a repeat appearance on the cookie tray.  The chocolate shortbread base and the soft peppermint filling, topped with chocolate, are a great combination and taste similar to a  York Peppermint Patty. Hope you enjoy them.

For the Chocolate Shortbread:

1 cup all purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter

For Peppermint Filling and Chocolate Top

3 and 1/4 cups confectioners sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 and 1/4 teaspoons peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60% cocoa solids), chopped -- Think you could use half this amount
1/2 teaspoon coconut oil (optional - I did not use)

Preheat oven to 325 degrees.  Line a 9 inch square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

To 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 the 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.

To make the filling, in a mixer fitted with the paddle attachment, combine the confectioners sugar, butter, cream and peppermint extract.  Beat until mixture forms a thick, smooth paste.  Press filling evenly over the cooled shortbread.  Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board.  Cut into 1 and 1/2 inch squares (about 36 squares).  I made them much smaller.  Place squares on a rack placed over a parchment-lined sheet tray and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces of the chocolate stirring occasionally until smooth.  Remove from heat and add remaining 2 ounces of chocolate and let sit for 2 minutes. Add coconut oil, if using (I did not) 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 the chocolate to the edges (use less chocolate if your squares are smaller like mine). Be sure to fully cover the top of the square with chocolate.  Leave the sides exposed, though it's okay if some of the chocolate drips down.  Repeat with remaining squares. Let squares sit at room temperature until chocolate is set, at least 1 hour.