"Love peppermint patties? Here's a secret: They're not hard to make at home. Start with a cocoa shortbread, then add a minty filling and chocolate coating. They also freeze well, according to recipe author Melissa Clark. It's important to use bittersweet chocolate, at least 60% cacao and preferably more like 72%, and to use all of the chocolate called for, to balance the sweetness of the filling."
"For the chocolate shortbread: 1 cup all-purpose flour 1/2 cup granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 teaspoon kosher salt (such as Diamond Crystal) 8 tablespoons unsalted butter (1 stick) For the peppermint filling and chocolate top: 3 1/4 cups powdered sugar 3 tablespoons unsalted butter, softened 1/4 cup heavy cream 2 1/4 teaspoons peppermint extract, or to taste 9 ounces bittersweet chocolate (at least 60% cacao), chopped 1/2 teaspoon coconut oil (optional)"
"Heat the oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides. Make the chocolate shortbread: In a food processor, pulse together the flour, sugar, cocoa powder and salt. Add the butter and process until a smooth dough forms. Press the dough evenly into the bottom of the prepared baking pan."
Make chocolate peppermint bars using a cocoa shortbread base, a minty powdered-sugar filling, and a bittersweet chocolate coating. The recipe yields 36 bars and uses a 9-inch-square pan. For the shortbread, combine flour, granulated sugar, cocoa powder, salt, and butter in a food processor, press into the pan, and bake at 325°F until firm, about 25 minutes, then cool completely. For the filling, beat powdered sugar with butter, cream, and peppermint extract until thick. Melt chopped bittersweet chocolate (60–72% cacao) and optional coconut oil, spread over the chilled filling, chill until set, and cut into bars. Bars freeze well.
Read at www.mercurynews.com
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