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Peppermint Bark Shortbread Bars

If self-control is something you are lacking when it comes to sweet stuff, you may not want to make these (ok, maybe I’m the only one…).

These super easy to make bars are great to make for holiday gifts and store well in the freezer so you have them on hand.

(This recipe first appeared here on MindBodyGreen.)

Peppermint Bark Shortbread Bars

(Gluten-free, dairy-free, egg-free, vegan)

Makes: approximately 28 pieces

For the Crust:

2 cups Brown rice flour (I love Authentic Foods Superfine Brown Rice Flour for a less “grainy” bar)
6 Tablespoons coconut sugar
½ teaspoon sea salt
¾ cup refined coconut oil (melted)
¾ cup maple syrup
1 ½ tablespoons vanilla extract

For the topping:

1 ½ cups chocolate chips (for allergy-friendly chocolate chips use “Enjoy Life” Brand)
1 ½ tablespoons refined coconut oil, melted
1 ½  teaspoon peppermint extract
1/3–1/2 cup crushed all-natural peppermint candy

Preheat oven to 350º. Oil 12 x 9 pan with coconut oil.

In a medium bowl, combine the brown rice flour, coconut sugar, and sea salt.

In the bowl of a standing mixer fitted with the paddle attachment, combine with coconut oil, maple syrup, and vanilla until well mixed.

With the mixer on low speed, add the flour mixture a little at a time, mix for 1 minute.

Spread the batter evenly into the 12 x 9 pan.  Bake for 20 minutes.

While the bar is baking, in a double boiler, combine chocolate chips and coconut oil and stir until melted.  Add the peppermint extract.

Once the bar comes out of the oven, spread evenly over the top of the crust.

Sprinkle crushed all-natural peppermint candy onto the top of chocolate.

Let cool to room temperature then place in the refrigerator to harden the chocolate.

Once Chocolate is hard, remove from refrigerator, bring to room temperature before cutting into bars.