Candy Cane Bars

I developed this recipe several years ago as a good use-up for all those candy canes that one seems to collect over the holidays. It seems that people are always giving those things away to their family and friends as bonuses on gifts and cards. This recipe gives you all the great flavor of a candy cane without the sticky mess of trying to eat one whole. If I do say so myself, the recipe turned out great and has the perfect balance of peppermint and sweet. Not to mention the balance of textures with the softness of the cookie, and the crunch of the crushed candy canes.

I really urge you to try this one out and let me know how it goes! Remember, you don’t have to be a pro to make magic in the kitchen.

Joe the Blue Wizard

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Candy Cane Bars

Yield 32 Bars

Author Joe the Blue Wizard

Prep time

15 Min

Cook time

40 Min

inactive time

30 Min

Total time

1 H & 25 M

If you have extra candy canes around this Holiday Season, or if you love that peppermint flavor, then you should definitely make this recipe. These Candy Cane Bars embody the flavor of the holidays with their perfect balance between sweetness and mintiness as well as a mixture of textures from the soft bars and the crunchy candy canes. You don't want to miss this one.

Ingredients

• 2 1/2 cups All-Purpose Flour
• 1 tsp. Kosher Salt
• 1/2 tsp. Baking Powder
• 2 sticks Unsalted Butter, softened
• 1 1/4 cups Granulated Sugar
• 1 large Egg
• 2 tbsp. Red Food Coloring
• 1 tsp. Vanilla
• 2 tsp. Peppermint Extract
• 1 14 oz. pkg White Chocolate Chips
• 6 Candy Canes, crushed (about 3.5 oz)

Instructions

1. Line a 13x9 pan with foil and spray with non-stick spray.
2. In a small bowl, whisk together flour, salt and baking powder until evenly combined.
3. In a large bowl mix with an electric mixer butter and sugar until light and fluffy.
4. Add egg, food coloring, vanilla and peppermint extracts and continue to mix until evenly combined. Scrape the sides of the bowl to make sure the mixture is evenly mixed.
5. Add dry ingredients to the wet ingredients and then mix on low speed until all dry ingredients are incorporated.
6. Press dough evenly into the prepared pan.
7. Refrigerate dough in the pan for 30 minutes.
8. In the meantime, preheat your oven to 350 degrees F.
9. Once chilled, remove the dough from the fridge and poke all over with a toothpick. Holes should be about 3/4 to an inch apart.
10. Bake bars in the oven for 30-40 minutes until the dough is evenly colored and crusted on the top.
11. Turn oven off.
12. Pour chocolate chips evenly over the top of the bars, then return the pan to the off oven for 3 minutes.
13. Remove the pan from the oven and spread melted chocolate evenly over the bars with an offset spatula.
14. Sprinkle crushed candy canes over the top of the melted chocolate. To set more firmly, lightly press the sprinkled candy canes into the chocolate.
15. Allow bars to cool completely to room temperature before cutting into 32 bars.
16. Enjoy!

See us make this recipe on YouTube!