Peppermint Fudge Topped Shortbread Bars — Gluten, Grain & Nut-Free

The other day I shared a batch of delicious gluten-free shortbread cookies. They disappeared fast—mostly while my husband was at work—and I kept thinking they would be even better with a fudgy topping. So I made peppermint fudge-topped shortbread cookie bars, and they were everything I hoped for: fudgy, chewy, buttery, pepperminty, and decadently sweet. Best of all, they’re grain-, gluten-, and refined-sugar-free, so you’d never guess they’re a healthier treat.

While I was making them I sent a photo to my friend Libby, and she generously offered to come over and help eat them. I gladly accepted—because I have zero self-control around sweets. Fortunately, friends were coming for lunch and dinner that day, so there were plenty of people to share them with. We enjoyed the cookie bars with homemade eggnog and good company, and the feedback was glowing: one friend said they were “phenomenal,” and another said they reminded him of Girl Scout cookies. High praise, indeed.

Peppermint Fudge Topped Shortbread Cookie Bars

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

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Author: Amy K

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 9

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 butterI used sunflower seed butter
• 1 tsp vanilla extract
• 1.5 tsp peppermint extract
• Dash of salt

Instructions

Cookie Directions

• Preheat the oven to 350°F. Grease an 8×8 or 8×6 pan thoroughly (I used coconut oil).
• In a stand mixer on low to medium speed, combine softened butter, honey, egg, and vanilla until well mixed.
• Turn the mixer to low and slowly add the coconut flour until the dough comes together.
• Spoon the dough into the prepared baking dish, then use slightly damp hands to press it evenly into the pan.
• Bake 12–17 minutes, or until the edges begin to turn golden. Remove and allow to cool.

Fudge Directions

• While the cookies bake, combine coconut oil, cocoa powder, chocolate chips, honey or maple syrup, and nut or seed butter in a medium saucepan.
• Warm over medium-low heat, stirring frequently until everything melts and the mixture is smooth. Make sure the nut or seed butter fully incorporates.
• Remove from heat and stir in vanilla and peppermint extract until well combined.
• Pour the fudge over the cooled shortbread layer and refrigerate until firm, about 30–60 minutes.
• Cut into bars and enjoy. Try not to eat them all at once.

Notes

Use a knife dipped in warm water for cleaner slices. If you prefer a softer texture, let bars sit at room temperature a few minutes before serving.

Nutrition

Serving: 1
|
Calories: 357kcal
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Carbohydrates: 23g
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Protein: 4g
|
Fat: 29g

Course: Dessert

Keyword: fudge cookie bars

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Do you love peppermint and chocolate? If so, these cookie bars are a great holiday option—rich peppermint fudge layered over a tender shortbread base makes an irresistible combination that’s perfect for sharing.