Ingredients

SHORTBREAD COOKIES:
3/4 cup butter (170 grams) , at room temperature
1/2 cup granulated sugar (100 grams)
1 teaspoon peppermint extract
1 3/4 cups all-purpose flour (210 grams)
1/2 teaspoon salt
PEPPERMINT BARK TOPPING:
3 ounces white chocolate (85 grams), see Notes
3 ounces semi-sweet chocolate (85 grams)
2 tablespoons heavy whipping cream , divided
1 teaspoon peppermint extract , divided
About 4 candy canes crushed into small pieces

Instructions

1.In a heat-proof bowl set over a pot of simmering water, or in the microwave in 30 second bursts, melt the semi-sweet chocolate and 1 tablespoon of the heavy cream together until smooth. Be careful not to overheat and burn. Stir in 1/2 teaspoon of the peppermint extract. Spread over the cooled shortbread. If desired, reserve some of the melted chocolate to drizzle on top. Chill in the freezer until firm, about 5 minutes.
2.Melt the white chocolate and remaining 1 tablespoon of the heavy cream together until smooth. Stir in remaining 1/2 teaspoon of the peppermint extract. Spread on top of the semi-sweet chocolate.
3.Drizzle with remaining melted chocolate, if you set some aside. Sprinkle with crushed candy canes. Chill in the freezer until firm, 5-10 minutes.
4.For clean slices, heat a sharp knife by running it under hot water and wiping clean with a towel. Re-heat as needed.
5.For best results, store shortbread in the fridge.

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