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Candy Cane Shortbread Bars Exps Hca23 181621 P2 Md 12 01 2b

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

  • 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
  • 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

  • 1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
  • 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.
  • 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 crushed candy canes; let stand until set.
  • 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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