Peppermint Fudge Shortbread Cookie Bars — Gluten, Grain & Nut Free

Peppermint Fudge Topped Shortbread Cookie Bars

Buttery shortbread bars topped with peppermint fudge — a festive dessert that’s gluten-, grain-, and refined-sugar-free.

Ingredients

Shortbread Cookies

• 1/2 cup coconut flour
• 1/2 cup softened butter
• 2 T honey or maple syrup
• 1 egg
• 1 tsp vanilla extract
• Dash of salt

For Fudge

• 1/2 cup cocoa powder
• 1/2 cup coconut oil
• 1/4 cup dark chocolate chips
• 1/4 cup honey or maple syrup
• 1/4 cup nut or seed butter (sunflower seed butter works well)
• 1 tsp vanilla extract
• 1.5 tsp peppermint extract
• Dash of salt

Instructions

Cookie Directions

1. Preheat oven to 350°F. Grease an 8×8 or 8×6 pan (coconut oil works great).
2. In a mixer, combine softened butter, honey, egg and vanilla on low–medium speed until blended.
3. Turn mixer to low and slowly add the coconut flour.
4. When dough comes together, spoon it into the prepared baking dish.
5. With slightly damp hands, press the dough evenly into the pan. Bake 12–17 minutes, until the edges begin to turn golden.
6. Allow the shortbread to cool while you prepare the fudge.

Fudge Directions

1. In a medium saucepan, combine coconut oil, cocoa powder, chocolate chips, honey or maple syrup, and nut or seed butter.
2. Heat over medium-low, stirring frequently until everything melts and the mixture is smooth (make sure nut/seed butter fully integrates).
3. Remove from heat and stir in vanilla and peppermint extracts and a pinch of salt.
4. Pour the warm fudge over the cooled shortbread and refrigerate until firm, about 30–60 minutes.
5. Slice into bars and enjoy. For cleaner cuts, dip your knife in warm water between slices.

Notes

Let bars sit a few minutes after removing from the fridge if you prefer a slightly softer texture. Using a warm, clean knife will make slicing neater.

Nutrition (approx.)

Per serving: Calories: 357 kcal | Carbs: 23 g | Protein: 4 g | Fat: 29 g | Fiber: 4 g | Sugar: 14 g