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Candy Cane Shortbread Bars

Wonderful Shortbread Bars with Candy Cane Topping sprinkled over a decadent buttercream layer on top of a crunchy buttery Shortbread. Layers upon Layers of peppermint goodness.
Print Recipe
Prep Time 30 minutes
Bake Time + Cooling 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 2 Dozen

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 13x9-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

Keyword Candy, Christmas, Gifts, Peppermint, Shortbread