Candy Cane Crunch Chocolate Dipped Shortbread
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram
Ingredients
- 12 tablespoon unsalted butter, softened
- 1/3 cup plus 1/4 cup sifted confectioners’ sugar
- 3/4 cup plus 2 tablespoon all-purpose flour, sifted
- 1/4 cup cornstarch, sifted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup crushed candy cane bits
- 2 tablespoon cup unsweetened Dutch cocoa
- 1/4 cup mini chocolate chips
- 4 ounces melted dark chocolate
- 1 teaspoon butter, unsalted and melted
Instructions
- Preheat oven to 325F, rack in the middle. Brush the inside of the Nordic Ware Sweet Snowflakes Shortbread Pan with melted butter. Be sure to get all crevices.
- In a large bowl, cream 8 tablespoon butter, vanilla and 1/3 cup confectioners’ sugar until light and fluffy.
- Combine flour, salt and cornstarch; gradually add to creamed mixture. And mix until combined (some crumbs are OK).
- Remove half of the dough and set aside.
- To the dough still in the bowl add the candy cane bits and mix just until combined.
- Pat the dough into the pan.
- In a clean bowl add the remaining dough and 4 tablespoon butter, 1/4 cup confectioners’ sugar, cocoa and mini chips. Mix to combine.
- Pat that dough carefully on top of the other dough in the pan. You want to layer this. Pierce several times with a fork. Bake at 35-40 minutes or until lightly firm to the touch. A little give is OK but not much.
- Remove from the oven, allow to set for 10 minutes then with a very thin firm spatula loosen the edges and then invert onto a cooling rack. Cut while warm
- Cool completely. Once cooled dip the chocolate crust into the melted dark chocolate and place on cooling rack, chocolate side up to firm.
- Store in air tight container.