Chocolate-Peppermint Shortbread Bars

Ingredients

• 0.3 cup firmly brown sugar packed
• 0.5 lb plus 2 tablespoons butter unsalted at room temperature
• 1.7 cups flour all-purpose
• 2 tablespoons peppermint candies crushed finely
• 2.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 2 ounces chocolate unsweetened melted (see notes)
• 0.5 cup cocoa powder unsweetened

Equipment

• food processor
• bowl
• oven
• baking pan

Directions

1. In a food processor or bowl, whirl or stir flour, cocoa powder, 1/2 cup powdered sugar, and the brown sugar and salt until well combined.
2. Cut 1 cup butter into 1-inch slices; add to flour mixture and whirl or rub in with your fingers until mixture is blended and crumbly.
3. Scatter dough evenly in a 10- by 15-inch rimmed baking pan. With your palm, pat dough to cover pan bottom.
4. Bake in a 300 oven until slightly firm and dry to the touch, 30 to 35 minutes.
5. Let cool completely on a rack.
6. In a bowl, beat melted chocolate, remaining 2 tablespoons butter, remaining 2 cups powdered sugar, and 3 tablespoons hot water until smooth.
7. Spread evenly over shortbread.
8. Cut into 1- by 2-inch bars; sprinkle with crushed candy.