Chocolate-Peppermint Shortbread Bars

• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups powdered sugar
• 1/4 cup firmly packed brown sugar
• 1/4 teaspoon salt
• 1 cup (1/2 lb.) plus 2 tablespoons unsalted butter, at room temperature
• 2 ounces unsweetened chocolate, melted (see notes)
• 2 tablespoons finely crushed peppermint candy

1. In a food processor or bowl, whirl or stir flour, cocoa powder, 1/2 cup powdered sugar, and the brown sugar and salt until well combined. Cut 1 cup butter into 1-inch slices; add to flour mixture and whirl or rub in with your fingers until mixture is blended and crumbly.
2. Scatter dough evenly in a 10- by 15-inch rimmed baking pan. With your palm, pat dough to cover pan bottom. Bake in a 300u0b0 oven until slightly firm and dry to the touch, 30 to 35 minutes. Let cool completely on a rack.
3. In a bowl, beat melted chocolate, remaining 2 tablespoons butter, remaining 2 cups powdered sugar, and 3 tablespoons hot water until smooth. Spread evenly over shortbread.
4. Cut into 1- by 2-inch bars; sprinkle with crushed candy.
5. Note: Nutritional analysis is per bar.

flour, cocoa, powdered sugar, brown sugar, salt, unsalted butter, chocolate, peppermint candy

Taken from www.myrecipes.com/recipe/chocolate-peppermint-shortbread-bars (may not work)