Holiday recipes....and my favorite contribution: Sugar Bakery's Peppermint Bark Shortbread

T

traca

Well-known member
I'm working on a massive project, compiling favorite holiday recipes from local chefs. While I've received many great contributions, personal bias is playing a hand here. I'm crazy about Sugar Bakery's shortbread (and I don't even really like shortbread!).

The owner just contributed a killer recipe for her shortbread, dipped in chocolate with crushed candy canes on top. Thought I'd pass the recipe along...

http://www.examiner.com/x-255-Seattle-Food-Examiner~y2008m12d9-Sugar-Bakerys-peppermint-bark-shortbread-recipe

 
Traca - this does look lovely - and I hope this questions isn't sacrilegious.....

could a different type of chocolate be used if one didn't care for dark chocolate? I was wondering the same about the frozen chocolate mousse that you posted.

TIA
Betty

 
On this one, sure, you could use milk or white chocolate, no problem. Others may want to comment

about adjusting the oil. Any thoughts on this?

For the frozen mousse, you msy want to try half the recipe with milk chocolate or I bet giandua would be nice.

I'd love to hear your thoughts when you try these! I'm such a big fan of that shortbread, I feel like I won the Wonka golden ticket! (At the bakery they have a rosemary and a lemon version. Mmm....)

 
Thank you Traca. I will let you know if I try the peppermint bark

with milk chocolate or a combination of chocolates. I don't know what "giandua" is.
I appreciate you responding.

Betty

 
Yay! smileys/smile.gif I hope you enjoy them!!! I certainly do! Mike has hidden the ones for the...

...for the gift tins he made, otherwise they'd all be eaten by now. smileys/wink.gif

 
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