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Peppermint Crumb Squares Recipe

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4.5 2
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Although I have a boxful of recipes, I often opt to make up my own. My granddaughter likes to eat these bars when she visits.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 48 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 2/3 cup crushed peppermint candies

Nutritional Facts

1 serving (1 each) equals 116 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 46 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add flour; beat until crumbly. Press 2 cups into a greased 13-in. x 9-in. baking pan; set remaining crumb mixture aside. Bake the crust at 350° for 8-10 minutes.
  2. In a heavy saucepan or microwave, heat milk and vanilla chips until chips are melted; stir until smooth. Pour over hot crust and spread evenly. Combine the candy and reserved crumb mixture; sprinkle over top.
  3. Bake for 18-22 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares. Yield: 4 dozen.
Originally published as Peppermint Crumb Squares in Best of Country Cookies 1999, p79

Nutritional Facts

1 serving (1 each) equals 116 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 46 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Reviews for Peppermint Crumb Squares

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Feb. 21, 2015

"I made this recipe for the first time. I used 12 oz. package of chocolate chips, melted with the sweetened condensed milk instead of the vanilla or white chips! I used my double boiler and melted the chocolate chips and condensed milk over boiling water which I stirred until smooth. I also measured out 2-1/2 cups of crumb mixture for the crust and pressed in a greased and floured 13x9x2" E-Z Foil baking pan. I'd gradually added the all-purpose flour to the butter/sugar creamed mixture, and for finer crumbs, it helps to rub the particles between your hands to make the crumbs smaller! I did use the 2/3 cup crushed Starlight peppermint candies and if the crushed candies have gotten hard, press with your hands to separate the candy particles!

I baked the crust 10 minutes, then I poured chocolate filling over hot crust; spread evenly.
I then sprinkled the combined peppermint candy/reserved crumb mixture over the filling and baked 20 minutes or until lightly browned. I found that this recipe actually makes up to 30 bars! I made this for friends and purposely have left the pan of bars uncut! This way, the folks can just enjoy the bars as needed! Thank you for this recipe! I put it to use for the Ingredient Challenge recipes calling for Crumbs! delowenstein"

MY REVIEW
Reviewed Dec. 22, 2013

"I have a mini food processor I use frequently for nuts, and thinking I could use that for the peppermints, I was wrong..I broke the machine! Thankfully, though, I had some pecans I had chopped in it (saved), I used them instead. I also used the whole crust instead of saving some for the topping. All in all, this was very good. Thank you!,"

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