US
UK Chocolate Dipped Candy Cane Sprinkled Shortbread
Create these festive chocolate-dipped shortbread cookies in no time! Dip Walker's Shortbread Triangles in melted dark or semi-sweet chocolate mixed with coconut oil, then sprinkle them with crushed candy canes for a holiday twist. Let the cookies chill in the refrigerator until the chocolate hardens, and enjoy a delightful combination of all-butter shortbread, rich chocolate, and refreshing peppermint. Perfect for gifting or indulging!
Ingredients
1 box of Walker's Shortbread Triangles (1 box has 15 cookies)
12 ounces dark or semi-sweet chocolate chips
1 teaspoon refined coconut oil or any light-flavored oil
3 small candy canes, crushed
Method
Line a baking sheet with parchment paper.
Place the chocolate chips and the oil in a medium-sized glass bowl. Heat in the microwave for 90 seconds. Stir until smooth.
Dip the shortbread in the chocolate and place the coated shortbread on the parchment-lined tray.
Sprinkle with crushed candy canes.
Place in the refrigerator for at least an hour to allow the chocolate to harden.
Store the finished cookies in an airtight container in the refrigerator for up to a week.
