Candy Cane Shortbread Bars Recipe

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Candy Cane Shortbread Bars Recipe
Candy Cane Shortbread Bars Recipe photo by Taste of Home
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Candy Cane Shortbread Bars Recipe

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Publisher Photo
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. —Susan Ciuffreda, Wauwatosa, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

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

Directions

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
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.
Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
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.
Lifting with parchment paper, remove shortbread from pan. Cut into bars. Yield: 2 dozen.
Originally published as Candy Cane Shortbread Bars in Taste of Home November 2014, p59

Nutritional Facts

1 bar: 265 calories, 13g fat (8g saturated fat), 33mg cholesterol, 97mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg yolk
  • 1-1/2 teaspoons peppermint extract
  • 2 cups all-purpose flour
  • BUTTERCREAM:
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 2 tablespoons 2% milk
  • 1/2 teaspoon peppermint extract
  • 2 drops red food coloring, optional
  • TOPPING:
  • 9 ounces white baking chocolate, melted and cooled slightly
  • 3/4 cup crushed candy canes (about 10 regular)
  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
  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. Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
  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. Lifting with parchment paper, remove shortbread from pan. Cut into bars. Yield: 2 dozen.
Originally published as Candy Cane Shortbread Bars in Taste of Home November 2014, p59

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Reviews forCandy Cane Shortbread Bars

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MY REVIEW
[email protected] User ID: 2075155 239891
Reviewed Dec. 21, 2015

"If you like peppermint you will love this. It was good."

MY REVIEW
slamela User ID: 3689250 238087
Reviewed Nov. 25, 2015

"Yummy and easy to make!"

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