Mint Chocolate Shortbread Squares

 

Home from vacation, the bags have been unpacked, the laundry folded and put away so I can finally spend some time on my blog.  You know how you are away on vacation and there comes a point when you can’t wait to go home…that was me!  I missed our home, our own bed, and my kitchen.  I missed baking….I didn’t bake at all while I was away and now I can finally start whipping up some sweet treats and what better way that with these Mint Chocolate Shortbread Squares!

St. Patrick’s Day is just around the corner and since my partner and I come from Irish decendants, we always celebrate St. Patrick’s Day!  Did you know, that in Newfoundland, St. Patrick’s Day is actually a official Holiday and since it falls on Friday this year, you can be sure it will be quite the celebration!  If you are having a get together, these Mint Chocolate Shortbread Squares would be a great addition to your St. Patrick’s Day Festivities.  Slainte!

These bars are very rich, double minty and melt in your mouth….think of a nanaimo bar mint filling, a twix bar crust and a chocolate ganache top!  YUM!

Mint Chocolate Shortbread Squares (makes about 20 squares)

Printable Recipe

Shortbread Crust

• 1/2 cup unsalted butter, room temperature
• 3/4 cup all purpose flour
• 1/4 cup confectioners’ sugar (icing sugar)
• 1/4 unsweetened cocoa powder

Mint Filling

• 1/2 cup unsalted butter, room temperature
• 2 cups confectioners’ sugar
• 2 TBSP milk
• 1 tsp peppermint extract
• 1 drop liquid or gel food coloring

Chocolate Ganache

• 1/2 cup unsalted butter
• 1 heaping cup mint chocolate chips

Preparation:

For the Shortbread Crust: Preheat oven to 325 degrees. Line a 8×8 square pan with parchment, leaving an overhang on each side.  With mixer, beat butter until creamy, about 2 minutes.  Add flour, sugar, and cocoa and mix just until all the ingredients come together in a ball.  Pat dough into prepared pan and bake for about 20 minutes.  Set aside to cool completely.

For the Mint Filling:  With mixer on medium, beat butter until creamy, about 2 minutes.  Add the confectioners’ sugar and milk.  Beat on low 2 minutes, add in extract and food coloring and beat on high for 1 minute until everything is nicely incorporated and smooth.  Spread over the shortbread crust.

For the Chocolate Ganache:  On low heat, melt the butter and chocolate chips in a bowl over a pot of simmering water until melted and smooth. Pour over mint filling and spread to evenly cover the filling.  Refrigerate for at least 1 hour before cutting.

Once chilled, remove bars from pan using parchment overhang and lay on a flat surface. Using a sharp knife, slice into squares….a sharp knife, wiped clean after every cut, will result in beautifully cut squares.  Cover and keep leftovers in the refrigerator. Enjoy! 🙂

DD

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