cups butter, softened
cup white sugar
cups all purpose flour
cup corn starch
cups semi-sweet, milk or white chocolate chips
cup chopped candy canes or peppermint candies
1. Preheat oven to 300 degrees (150 c). Grease 10" x 15" baking pan and line with parchment paper, overlapping two sides for easy removal. 2. SHORTBREAD Cream butter in large bowl - electric mixer on med.-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 - 3 minutes. 3. Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined. 4. Press dough evenly into prepared pan. Bake in preheated over, 45 - 50 minutes. 5. TOPPING As soon a shortbread is removed from oven, immediately sprinkle chocolate chips over hot crust. Wait 10 minutes for chocolate to melt and spread evenly over crust. Sprinkle with chopped candies. 6. Refrigerate until chocolate has set. Cut into 1" x 2" bars.