Buttery Peppermint Shortbread Bars
These festive Buttery Peppermint Shortbread Bars feature a rich, melt-in-your-mouth shortbread base topped with creamy peppermint buttercream, silky white chocolate, and crushed candy canes for a delightful holiday treat.
Instructions
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1
Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper, letting ends extend up the sides.
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2
In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 5-7 minutes. Beat in the egg yolk and peppermint extract. Gradually beat in the all-purpose flour until well combined. Press the dough evenly into the prepared baking pan.
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3
Bake for 16-19 minutes, or until the edges are lightly browned. Allow the shortbread to cool completely in the pan on a wire rack.
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4
In a medium bowl, prepare the peppermint buttercream by combining the confectioners' sugar, melted butter, milk, and peppermint extract. Beat until smooth. Spread the buttercream evenly over the cooled shortbread.
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5
Carefully spread the melted white chocolate over the buttercream. Sprinkle the crushed candy canes over the top and let stand until the chocolate is set.
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6
Lift the shortbread bars from the pan using the parchment paper edges and cut into 12 bars.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
