Peppermint Fudge Topped Shortbread Cookie Bars

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Peppermint Fudge Topped Shortbread Cookie Bars

Buttery shortbread cookies are topped with decadent peppermint fudge to create the ultimate Christmas dessert that is grain, gluten, and refined sugar free.

Prep Time20

Cook Time20

Total Time1

Course: Dessert

Keyword: fudge cookie bars

Servings:

Calories: 357kcal

Author: Amy K

Ingredients

Shortbread Cookies

1/2 cup coconut flour
1/2 cup softened butter
2 T honey or maple syrup
1 egg
1 tsp vanilla extract
Dash of salt

For Fudge

1/2 cup cocoa powder
1/2 cup coconut oil
1/4 cup dark chocolate chips
1/4 cup honey or maple syrup
1/4 cup nut or seed butter I used sunflower seed butter
1 tsp vanilla extract
1.5 tsp peppermint extract
Dash of salt

Instructions

Cookie Directions

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.

Fudge Directions

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.

Notes

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.

Nutrition