Candy Cane Cookie Bars
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4
2 reviews
Good
Candy Cane Cookie Bars
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Shortbread cookie bars topped with peppermint buttercream, white chocolate, and crushed candy canes.
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Ingredients
- shortbread
- 2 cups butter room temp, unsalted
- 1 cup confectioners sugar sifted
- 3 ⅓ cups all-purpose flour
- ⅓ cup cornstarch
- 1 ½ teaspoon peppermint extract
- peppermint buttercream
- 2 cups confectioners sugar
- 4 Tablespoons butter room temp
- 2 Tablespoons milk
- ½ teaspoon peppermint extract
- 2 red food coloring drops
- candy cane topping
- 10 ounces white baking chocolate
- ½ cup candy cane crushed
Instructions
- Preheat oven to 350°. Line a 9x13-in. pan with parchment paper or coat with nonstick spray.
- In a large bowl, cream the butter and sugar until light and fluffy, then add the peppermint and mix. Combine the flour and cornstarch and gradually add to the butter until well combined.
- Press shortbread evenly in the pan, then pierce a few times with a fork. Place in the oven and bake until lightly browned, about 40-45 minutes. Cut while warm. Cool completely before icing.
- In a bowl, beat the confectioners sugar, butter, milk, peppermint and red food coloring until smooth. Spread evenly over the shortbread.
- Melt the white chocolate in the microwave for 1 ½ to 2 minutes. Mix every 30 seconds until melted and smooth. Pour over the buttercream and smooth out.
- Sprinkle crushed candy cane over the white chocolate. Let the chocolate harden before serving.
- Store in an airtight container.
Nutrition Information
Show Details
Calories
590kcal
(30%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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