Deliciously simple buttery shortbread bars frosted with melted Hershey's Mint Truffle Chocolate and loads of festive nonpareils. Happy Christmas cookies!!!!
Ingredients
For the Shortbread:
½ cup (1 stick) + 1 tablespoon unsalted butter, at room temperature
½ cup granulated sugar
1 cup all purpose flour
½ (scant) cup cornstarch
For the Truffle Frosting:
about 20 Hershey's Mint Truffle kisses, unwrapped
3 tablespoons heavy cream (you can also use half and half or whole milk, but cream gives the best consistency)
SPRINKLES!!!!
Instructions
Butter a 9 X 9 square pan OR line it with parchment paper and then butter the parchment (makes removing from the pan super duper easy). Preheat the oven to 325.
In a large bowl beat together the butter and sugar until fluffy. Add in the flour and cornstarch.
Mix until even coarse crumbles form. The dough will appear dry but if you set aside the mixer and press the dough together with your hands it will form a buttery soft ball.
Press it evenly into the bottom of the prepared pan. Bake for 20-23 minutes. The edges will be just slightly golden but the center will still be pale and will appear slightly puffed.
Let the bars cool completely.
To make the truffle frosting, place the unwrapped Hershey's Mint Truffle candies in a bowl. In a small saucepan heat the 3 tablespoons of cream until it barely simmers. Pour the hot cream over the chocolate and stir until it's smooth. If the chocolate doesn't melt fast enough and seems too cool and clumpy you can scrape the frosting back into the saucepan and continue stirring over low heat until it's smooth.
Pour the melted frosting over the shortbread. Smooth it out with a rubber spatula, pushing the chocolate evenly to all the edges. Top with the sprinkles.
Refrigerate for about 10 minutes until the chocolate sets up. Cut into 12-15 cookie bars.
Recipe by Sugar Dish Me at https://www.sugardishme.com/truffle-frosted-shortbread/