Gluten Free and Vegan Peppermint Bark Shortbread Bars (Edit recipe)

Two of my favorite desserts during the holidays are shortbread and peppermint bark! How can you go wrong with buttery, flaky, shortbread or with chocolate-y and minty fresh peppermint bark? I figured, why not combine the two into one dessert? So I present to you my gluten free and vegan Peppermint Bark Shortbread Bars -- made with the incredible Primal Palate Gluten Free All Purpose Flour and Pascha Vegan Chocolates! These beauties will be the talk of the town at your next holiday gathering and no one will even bat an eye at the fact that they are gluten free AND vegan too!

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	429
Fat:	25 g
Carbohydrates:	48 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	143 mg
Fiber:	4 g
Sugars:	28 g
Calculated per serving.

by leahxglutenfree

Serves: 16

Ingredients

For the shortbread:

1 cup Plant Based Butter, melted
0.5 cup Granulated White Sugar, organic
2 tsp Vanilla Extract
0.5 tsp Salt
2 cups Primal Palate Gluten-free All-Purpose Flour

For the topping:

8 oz Pascha Vegan No Milk Chocolate Baking Chips, (1 bag)
8 oz Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips, (1 bag)
2.8 oz Pascha Organic Vegan White Bar, (1 bar)
0.5 tsp Peppermint Extract
1 cup Candy Canes, crushed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325F and line a 9x13 pan with parchment paper, leaving an overhang on the sides.
Melt the butter and combine with the sugar, vanilla, and salt. Then add the flour and mix until a thick dough forms. Press the dough evenly into the bottom of the 9x13 dish and bake for 20 minutes. Pull the shortbread out and poke holes to release steam. Bake for another 5 minutes.
While the shortbread is cooling, begin to work on the chocolate. Take a small saucepan and fill it with 2 cups of water. Place it on the stove over medium heat until it starts to simmer. Place a glass bowl on top to create a double boiler set up. Melt half of the milk chocolate and dark chocolate.
Once the chocolate is melted, remove from heat and add in the rest of the chocolate, stirring until everything is melted. Then mix in the peppermint extract. Pour the chocolate over the shortbread and sprinkle with half of the crushed peppermint candy.
Repeat the double boiler step, but this time with the white chocolate bar. Drizzle the melted white chocolate over top and sprinkle with the other half of the crushed peppermint candy.
Chill the dessert for at least an hour or until the chocolate is firm.
Slice into squares and serve!