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
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!