Candy Cane Shortbread Bars

By ezunich

Ingredients

• BUTTERCREAM:
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 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
• TOPPING:
• 9 ounces white baking chocolate, melted and cooled slightly
• 3/4 cup crushed candy canes (about 10 regular)

Preparation

Step 1

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.