Ingredients:

  • 225g cold unsalted butter, cubed
  • 65g powdered sugar
  • 300g all-purpose flour
  • 0.25 tsp fine sea salt
  • 1 tsp peppermint extract
  • 150g semi-sweet chocolate chips
  • 150g white chocolate chips
  • 0.5 tsp neutral oil
  • 5 standard candy canes, crushed

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the 300g all purpose flour and 65g powdered sugar.
  3. Add the 225g of cold, cubed butter and the 0.25 tsp sea salt. Use a pastry blender or mixer until the mixture looks like coarse sand with pea sized lumps.
  4. Drizzle in the 1 tsp peppermint extract and mix just until the dough starts to clump together.
  5. Transfer the dough to the lined pan and press it into an even layer about 0.5 inch thick. Use the bottom of a flat measuring cup to smooth the surface.
  6. Slide the pan into the oven for 12 minutes until the edges are just barely starting to turn golden.
  7. While the base bakes, melt the semi sweet and white chocolates in separate bowls. Add 0.25 tsp of the neutral oil to each.
  8. Immediately after the pan comes out of the oven, drop spoonfuls of both chocolates over the hot shortbread. Use a knife to swirl them together into a marbled pattern.
  9. Sprinkle the 5 crushed candy canes over the wet chocolate until the surface is brightly speckled with red and white.
  10. Let the pan cool at room temperature for 20 mins, then refrigerate for 1 hour 30 mins until the chocolate is completely firm. Lift the parchment and break or cut into shards.