Dessertscookingwithjanica4.0
Candy Cane Cookie Bars
Shortbread cookie bars topped with peppermint buttercream, white chocolate, and crushed candy canes.
👥 15 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350°. Line a 9x13-in. pan with parchment paper or coat with nonstick spray.
2
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.
unsalted butter (room temp)2 cupsPeppermint Buttercreambutter (room temp)4 Tablespoons
3
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.
Shortbread
4
In a bowl, beat the confectioners sugar, butter, milk, peppermint and red food coloring until smooth. Spread evenly over the shortbread.
sifted confectioners sugar1 cupconfectioners sugar2 cupsunsalted butter (room temp)2 cupsPeppermint Buttercreambutter (room temp)4 Tablespoonsmilk2 TablespoonsShortbread
5
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.
6
Sprinkle crushed candy cane over the white chocolate. Let the chocolate harden before serving.
7
Store in an airtight container.
Nutrition Facts
calories
590 kcal
serving Size
1 serving
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