Best 3 Candy Cane Shortbread Bars Recipes
Indulge in the delectable symphony of flavors with Candy Cane Shortbread Bars, an enchanting holiday treat that will transport your taste buds to a winter wonderland. These delightful bars are a harmonious blend of buttery shortbread crust, creamy white chocolate ganache, and the invigorating minty essence of crushed candy canes. Each bite is a festive celebration, evoking the joy and warmth of the holiday season. Whether you're looking for a sweet addition to your holiday gathering or a thoughtful gift for loved ones, these Candy Cane Shortbread Bars are sure to spread cheer and leave a lasting impression. Additionally, the article offers variations and substitutions, such as gluten-free and vegan options, to accommodate diverse dietary preferences. Embrace the holiday spirit and embark on a culinary adventure with this enticing recipe.
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CANDY CANE SHORTBREAD BARS
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
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.
CANDY CANE SHORTBREAD
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
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
SHORTBREAD CANDY BARS
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
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
Tips:
- For a more intense peppermint flavor, use crushed candy canes in the dough and as a topping.
- To make slicing the bars easier, chill the dough for at least 30 minutes before baking.
- If you don't have a food processor, you can use a pastry blender or two forks to mix the dough.
- Be sure to line the baking pan with parchment paper so the bars don't stick.
- Bake the bars until the edges are golden brown and the center is set.
- Allow the bars to cool completely before slicing and serving.
- Store the bars in an airtight container at room temperature for up to 3 days.
Conclusion:
Candy cane shortbread bars are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. With their sweet and minty flavor, these bars are sure to be a hit at your next party or gathering. So, preheat your oven and get ready to bake up a batch of these delicious treats!
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