Candy Cane Shortbread Bars Recipes

CANDY CANE SHORTBREAD BARS

Candy Cane Shortbread Bars 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

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

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, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

SHORTBREAD CANDY BARS

Shortbread Candy Bars image

Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter cups, toffee pieces, and whatever else your sweet tooth desires.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 16 bars

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Steps:

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

Nutrition Facts : Calories 352 g, Fat 20 g, Fiber 1 g, Protein 3 g

CANDY CANE SHORTBREAD

Candy Cane Shortbread image

If you love shortbread cookies, you will love this peppermint variation. Crushed candy canes are spread on top of the uncooked dough. This recipe comes from Food Network's Robert Irvine's new cookbook. I have not yet made this recipe but plan to at Christmastime; so I am posting it here so I will be sure to find it! Preparation time is an estimate.

Provided by Lorraine of AZ

Categories Dessert

Time 55m

Yield 6 dozen

Number Of Ingredients 8

Ingredients

1 cup unsalted butter, must be very soft
2 tablespoons unsalted butter, must be very soft
1 3/4 cups plus 2 tablespoons flour
1/2 cup plus 2 tablespoons cornstarch
1/2 teaspoon salt
1/3 cup granulated sugar
1/4 cup superfine sugar, for topping
6 small candy canes, crushed

Steps:

Preheat oven to 325 degrees F. Butter a 7x11-inch glass baking dish.
Sift flour and cornstarch together in a bowl.
Place butter in mixing bowl. Add the salt and mix well. Then add granulated sugar to butter and mix to just combine. Add flour mixture and mix just till a smooth dough forms. This may be done with a mixer or in the food processor.
Pat dough evenly into prepared baking dish. Dough should be no more than 2/3-inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle should remain light.
Meanwhile, combine the powdered sugar and crushed candy canes.
Remove the baked dough from the oven and place on a rack. Sprinkle the shortbread with the candy cane mixture. When the baked dough has cooled a bit but is still warm to the touch, use a long knife to cut into 1-inch squares; 7 cuts lengthwise and 11 across. Cool thoroughly before removing from dish.

Nutrition Facts : Calories 553.8, Fat 34.9, SaturatedFat 21.9, Cholesterol 91.5, Sodium 200.2, Carbohydrate 57, Fiber 1.1, Sugar 19.5, Protein 4.2

CANDY BAR SHORTBREAD

Candy Bar Shortbread image

From the sales literature for the cookbook called "A Passion For Baking" by Marcy Goldman. I like that these have no cornstarch in them like some other recipes. These sound delicious and I am sure you could use your favorite chocolate bar. I am stashing this on Zaar to try with Reeses Cups. It is making me hungry just thinking about them! Just might have to break down and buy this cookbook.

Provided by Kats Mom

Categories Bar Cookie

Time 1h

Yield 2-3 dozen, 24-36 serving(s)

Number Of Ingredients 5

Ingredients

1 cup unsalted butter, softened
2/3 cup sugar
2 1/4 cups all-purpose flour
1 pinch salt
3 (3 5/8 ounce) Toblerone chocolate bars, coarsely chopped

Steps:

Preheat oven to 325 degrees.
Stack 2 baking sheets together and line top sheet with parchment paper.
In a mixer bowl, cream butter and sugar until blended.
Add flour and salt and mix to make a stiff dough that does not quite hold together.
Pat dough into a 13"x9" pan that is lined with parchment and set pan on prepared baking sheet OR pat dough in a rectangle (about 14" by 10").
Bake until lightly golden, 25 to 40 minutes.
Sprinkle chocolate on hot, uncut shortbread.
Let set about 5 minutes and smear chocolate around.
Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.

Nutrition Facts : Calories 132, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 7.7, Carbohydrate 14.5, Fiber 0.3, Sugar 5.6, Protein 1.3

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