"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."
"They also freeze well, according to recipe author Melissa Clark, part of the New York Times team behind the new cookbook, "Cookies: The Best Recipes for the Perfect Anytime Treat," (Ten Speed Press, $35). "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," she writes."
The recipe yields chocolate peppermint bars built on a cocoa shortbread crust, a minty powdered-sugar filling, and a bittersweet chocolate topping. The shortbread dough is made by pulsing flour, sugar, cocoa, and salt with butter, pressing into a lined 9-inch pan, and baking at 325°F until set. The filling combines powdered sugar, softened butter, heavy cream, and peppermint extract, beaten into a thick paste and spread over the cooled crust, then chilled to set. Use at least 60% cacao bittersweet chocolate—preferably 72%—and the full amount to balance the filling’s sweetness. Bars freeze well.
Read at The Mercury News
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