Candy Cane Shortbread Bars

Name: Candy Cane Shortbread Bars
Ingredients: 1 cup butter, softened; 1 cup packed brown sugar; 1 large egg yolk; 1-1/2 teaspoons peppermint extract; 2 cups all-purpose flour; 2 cups confectioners' sugar; 1/4 cup butter, melted; 2 tablespoons 2% milk; 1/2 teaspoon peppermint extract; 2 drops red food coloring, optional; 9 ounces white baking chocolate, melted and cooled slightly; 3/4 cup crushed candy canes (about 10 regular)

12 ingredients

6 steps

Ingredients

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
2 drops red food coloring, optional
9 ounces white baking chocolate, melted and cooled slightly
3/4 cup crushed candy canes (about 10 regular)

Directions

1

Preheat oven to 350°. Line a
2

with parchment paper, letting ends extend up sides.
3

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.
4

Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
5

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.
6

Lifting with parchment paper, remove shortbread from pan. Cut into bars.