I wanted a peppermint bark cookie, so I modified this recipe with great success! I replaced the liquor with a teaspoon of peppermint extract, and the hazelnuts with eight chopped candy canes. (half mixed in the chocolate, the other half on top instead of cocoa powder. ) The shortbread base is just the right texture for all that rich chocolate and the peppermint was not overpowering. Our guests gobbled it all up!
Martha Stewart Member
Rating: Unrated
12/12/2014
These were delicious!! The truffle stuck well to the shortbread layer - although I do think the shortbread layer could have been a little thicker. Also - I subbed semisweet chocolate for bittersweet. All in all, a big hit!