Christmas Peppermint Swirl Treat: No Bake

Instructions:

1. In a large bowl, combine the softened 1 cup (226g) unsalted butter, 4 cups (480g) sifted powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon pure peppermint extract, and 1/4 cup (60ml) chilled heavy cream. Beat with an electric mixer until the mixture is light, creamy, and well combined. If desired, add 2-3 drops of red gel food coloring and mix until uniformly colored.
2. Press the peppermint mixture evenly into a prepared 8x8 or 9x9 inch baking dish lined with parchment paper, leaving an overhang on the sides for easy removal. Chill in the refrigerator for at least 30 minutes to allow the base to firm up slightly.
3. While the peppermint base chills, prepare the chocolate swirl. In a microwave-safe bowl or a double boiler, combine 1 cup (170g) semi-sweet chocolate chips, the remaining 1/4 cup (60ml) heavy cream, and 1 tablespoon unsalted butter. Heat gently, stirring every 30 seconds if microwaving, until the chocolate is completely melted and the mixture is smooth and glossy. Stir in a pinch of salt.
4. Remove the chilled peppermint base from the refrigerator. Pour or drizzle the warm chocolate mixture evenly over the peppermint layer. Using a skewer, toothpick, or butter knife, gently swirl the chocolate into the peppermint base to create a decorative pattern. Be careful not to overmix to maintain distinct layers.
5. Return the dish to the refrigerator and chill for a minimum of 2 hours, or until the treat is completely firm and set. Once firm, use the parchment paper overhang to lift the entire treat from the pan. Place on a cutting board and cut into 16 equal squares before serving.