This is like if peppermint bark , candy canes, and shortbread all got together, had an orgy, and conceived a child.
Peppermint Millionaires’ Shortbread
Author: The Gumdrop Button
Recipe type: Dessert
¾ cup unsalted butter, softened
pinch of salt
¼ cup granulated sugar
1½ cups all-purpose flour
1 (14 oz) can sweetened condensed milk
pinch of fleur de sel
150 grams white chocolate
50 grams dark chocolate
¼ cup crushed candy canes
Preheat the oven to 350 degrees F. Line a 9-inch square pan with parchment that overhangs the edges.
In a medium bowl, whip together the butter, salt, and sugar until very creamy and fluffy, 1-2 minutes if using an electric mixer.
Blend in the flour until the mixture becomes crumbly.
Spread the mixture into the prepared pan, pressing down to compact (flour your hands if the mixture becomes sticky).
Bake for 25 minutes, until the edges just become browned. Remove from the oven and let cool completely. Remove the shortbread and the parchment from the pan.
In a double boiler over medium heat, pour in the condensed milk and cover the double boiler with aluminum foil. Cook for 45-60 minutes, stirring occasionally, until the condensed milk caramelizes and turns brown. Stir in the fleur de sel and spread over the cooled shortbread. Let cool.
In two separate double boilers, melt the white chocolate and the dark chocolate.
Spread the white chocolate evenly over the dulce de leche. Drop in teaspoon dollops of the dark chocolate. Using a knife, swirl the chocolates together.
Sprinkle the crushed candy canes over the chocolate. Let cool completely. Once the chocolate has hardened, cut into small squares.