Peppermint Bark Delight (Printable Version)

Chocolate layered shortbread topped with crushed candy canes and a sweet glaze. Share these festive goodies with your loved ones this holiday season.

# What You'll Need:

01 - 1 cup all-purpose flour (for the mint layer).
02 - 1 cup all-purpose flour (for the chocolate layer).
03 - 1 tablespoon cornstarch (for the mint dough).
04 - 1 tablespoon cornstarch (for the chocolate dough).
05 - 1 stick of softened butter (for the mint dough).
06 - 1 stick of softened butter (for the chocolate dough).
07 - 1 teaspoon peppermint flavoring.
08 - 1 teaspoon vanilla flavoring.
09 - 1/4 cup rich cocoa powder.
10 - 1 tiny pinch of salt (for the mint dough).
11 - 1 tiny pinch of salt (for the chocolate dough).
12 - 1/2 cup granulated sugar (for the mint dough).
13 - 1/2 cup granulated sugar (for the chocolate dough).
14 - For Icing: 1 cup white sugar.
15 - 3 tablespoons fresh milk or cream.
16 - 1 teaspoon vanilla flavoring (for icing).
17 - Crushed mint candies for garnish.

# Steps to Follow:

01 - Stir together 1 cup flour, cocoa, cornstarch, soft butter, salt, sweetener, and vanilla until it forms a dough ball. Add icy water in drops if it's too crumbly.
02 - In a clean bowl, mix the rest of the flour, cornstarch, butter, salt, sugar, and mint flavoring to get a dough. Toss in ice water, a bit at a time, if it's too dry.
03 - Wrap each dough on its own, then chill them. Freeze for 20 minutes or put in the fridge for an hour.
04 - Roll out each dough on a surface dusted with flour. Use cutters for shapes, stacking the chocolate dough under the mint dough.
05 - Place cut cookies in the freezer for 10 minutes. While waiting, set oven to 350°F. Bake cookies for around 10 minutes.
06 - Combine icing elements till smooth. Once the cookies are no longer warm, drizzle icing and sprinkle crushed candy on top.

# Additional Notes:

01 - Make sure the butter is cold for a fluffier result.
02 - Chilling the dough makes it easier to shape.
03 - Gluten-free flour can be swapped for all-purpose.
04 - Store in airtight containers for 5 days max.

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