MAKE CANDY BARS RECIPES

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CANDY CANE SHORTBREAD BARS RECIPE: HOW TO MAKE IT



Candy Cane Shortbread Bars Recipe: How to Make It image

I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It’s a hit wherever I take it. —Susan Ciuffreda, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk, room temperature
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)

Steps:

  • 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. 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.

Nutrition Facts : Calories 265 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 97mg sodium, CarbohydrateContent 37g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

31 EASY HOMEMADE CANDY RECIPES – THE KITCHEN COMMUNITY



31 Easy Homemade Candy Recipes – The Kitchen Community image

For most of us, some of our favorite holiday memories involve homemade candy. Maybe you even helped your mom or grandmother with their homemade candy recipes. Every family has their favorites! While homemade candy is great for the holidays, any day can be special when it has candy that has been made with love. Homemade

Provided by Cassie Marshall

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These great-tasting bars will bring back sweet campfire memories, whether they're served as an after-school snack or for dessert. —Lisa Moriarty, Wilton, New Hampshire
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Candy cane cookies are made with a classic shortbread cookie dough, seasoned with a bit of peppermint and vanilla extract. They're the sweetest Christmas treat!
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  • Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight). Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour.  Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F. Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It’s best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don’t pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again). Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.
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Candy cane cookies are made with a classic shortbread cookie dough, seasoned with a bit of peppermint and vanilla extract. They're the sweetest Christmas treat!
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