• Prep Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 24

Candy Cane Shortbread Bars

  • Recipe Submitted by on

 Ingredients List

  • 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.

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