Candy Cane Shortbread Bars
Candy Cane Shortbread Bars are a festive and indulgent dessert, perfect for spreading holiday cheer. The rich and buttery shortbread base is so crumbly and tender. On Top of the Shortbread is a layer of decadent buttercream and then another layer of White Chocolate on top of that. Finally, Soft Crumbled Peppermint is generously sprinkled over the top, which is not only visually stunning but a delight to eat.
So good and so easy to make. Candy Cane Shortbread Bars will make the perfect gifts for Christmas.
Maybe Santa would like to have a bar or two with a cup of coffee.
I really hope you try this recipe soon and let me know what YOU THINK.
Candy Cane Shortbread Bars
Ingredients
SHORTBREAD:
- 1 cup butter – softened
- 1 cup packed brown sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour (284g)
BUTTERCREAM:
- 2 cups confectioners’ sugar
- 1/4 cup butter (melted)
- 2 tablespoons 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)
Instructions
- Preheat oven to 350°. Line a 13×9-in. baking pan with parchment, letting ends extend up sides.
- 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.
- 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, remove shortbread from pan. Cut into bars.
Video
Williams Sonoma Peppermint Snow
Find more Christmas Desserts on Pinterest.
For more of my Desserts follow this link: https://darlenestable.com/category/cake-dessert/
