Peppermint Bark Shortbread Cookies

Preheat the oven to 350°F (175°C). Line an 8-inch round baking pan with parchment paper, allowing the parchment to come slightly up the sides.

In a large bowl, mix the melted butter, brown sugar, and vanilla until smooth and creamy. Add the flour and salt and mix until a soft shortbread dough forms. Press the dough evenly into the bottom of the prepared pan, pressing slightly up the sides as well to create a shallow edge. Bake for about 18–20 minutes, until the shortbread looks mostly set and lightly golden but not fully baked through.

Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot shortbread. Place 10 candy cane Hershey Kisses on top. Return the pan to the oven for 3–5 minutes, just until the chocolate is visibly soft and melted.

Using a knife or offset spatula, gently swirl the melted semi-sweet chocolate and candy cane kisses together across the surface. Roughly chop the remaining 4 candy cane kisses and sprinkle them over the top while the chocolate is still warm.

Let the shortbread cool completely at room temperature for a few hours until the chocolate is fully set. Once firm, lift from the pan and slice into chunky peppermint bark-style pieces.