Candy Cane Shortbread Bars
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)
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 from pan. Cut into bars.
Yield: 2 dozen.