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Candy Cane Shortbread Bars

Candy Cane Shortbread Bars

Candy Cane Shortbread Bars

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.

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