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Candy Cane Shortbread Bars

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Anonymous
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It’s a hit wherever I take it.

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Serves4 Servings

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Cooking Time50 Mins

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Meal TypeDESSERT

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INGREDIENTS

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg yolk, room temperature
  • 1-1/2 teaspoons peppermint extract
  • 2 cups all-purpose flour
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 2 tablespoons 2% milk
  • 1/2 teaspoon peppermint extract
  • 2 drops red food coloring, optional
  • 9 ounces white baking chocolate, melted and cooled slightly
  • 3/4 cup crushed candy canes (about 10 regular)

PREPARATION

  1. 1

    Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.

  2. 2

    In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan.

  3. 3

    Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.

  4. 4

    In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set.

  5. 5

    Lifting with parchment, remove shortbread from pan. Cut into bars.