The other day, I shared these delicious (and gluten-free) shortbread cookies. And while almost the entire batch disappeared while hubby was working, I thought, “You know what would make these even more delicious? If they were topped with fudge!” Because any cookie topped with fudge would be better. Am I right? These peppermint fudge topped shortbread cookie bars turned out awesome! Fudgy, chewy, pepperminty, buttery, sweet, and decadent. You would never know that they were healthy and had no refined sugar.
While this masterpiece was being made, I snapped a picture and sent it to Libby. She so politely offered to come over to help me eat them. Isn’t she the best? Of course, I told her she had to come over, otherwise I may eat all of them. By myself. Because I have zero self-control when it comes to sweets. Luckily, on the day these were made, we had a friend coming over for lunch and another coming over for dinner, so I had to hold it together and not eat them all. By myself. Again. See why we don’t keep sweet treats in the house?
So, she bundled the kids and dragged them over to my house. Then we got to enjoy these delicious, peppermint fudge shortbread cookies while drinking homemade eggnog that Libby made (that post will be up shortly), and spending quality time with friends. When Libby was about to leave, our friend Tom asked her, “Did you try the cookies? They were phenomenal!” I’ll take that compliment. It was also said, by another friend, that these tasted like Girl Scout cookies. Not a bad compliment either.
Peppermint Fudge Topped Shortbread Cookie Bars
Preheat oven to 350. Thoroughly grease (I used some coconut oil) an 8x8 or 8x6 pan.
Combine softened butter, honey, egg, and vanilla extract in a stand mixer on low to medium speed until well mixed.
Turn mixer to low and slowly add coconut flour.
Once the dough comes together, turn off the mixer and spoon mixture into baking dish.
With slightly damp hands, press cookie dough into baking dish. Bake for 12-17 minutes until the sides start to turn golden.
Allow to cool.
While cookies are baking, combine coconut oil, cocoa powder, chocolate chips, honey or maple syrup, and nut or seed butter into a medium saucepan.
Turn heat to medium-low and allow to melt, mixing frequently (make sure that seed butter dissolves).
Once combined and melted, take off of heat and add vanilla and peppermint extract. Combine well.
Pour fudge over shortbread cookies and place in the fridge until firm. Should take about 30-60 minutes.
Cut and enjoy. Try not to eat them all yourself.
It is easier to cut if you use a knife that is dipped in warm water.
Before serving, you can let them sit for a few minutes so they are a little softer.