Candy Cane Shortbread Bars
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. They're a hit wherever I take them. —Susan Ciuffreda, Huntersville, North Carolina
Ingredients
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1 cup butter, softened
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1 cup packed brown sugar
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1 large egg yolk, room temperature
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1-1/2 teaspoons peppermint extract
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2 cups all-purpose flour
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BUTTERCREAM:
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2 cups confectioners' sugar
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1/4 cup butter, melted
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2 tablespoons 2% milk
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1/2 teaspoon peppermint extract
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2 drops red food coloring, optional
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TOPPING:
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9 ounces white baking chocolate, melted and cooled slightly
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3/4 cup crushed candy canes (about 10 regular)
Directions
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1.
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
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2.
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan.
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3.
Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
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4.
In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with crushed candy canes; let stand until set.
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5.
Lifting with parchment, remove shortbread from pan. Cut into bars.
Nutrition Facts
1 bar: 265 calories, 13g fat (8g saturated fat), 33mg cholesterol, 97mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 2g protein.
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