Peppermint is the star of the show in these Candy Cane White Chocolate Bars. A dense cookie bar base is topped with a creamy white chocolate frosting. Adding crushed candy cane and a drizzle of dark chocolate completes this dairy-filled dessert. These festive bars took home the Undeniably Dairy prize in our 2018 Holiday Cookie Recipe Contest.

Candy Cane White Chocolate Bars

Candy Cane White Chocolate Bars

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 3 dozen bars

Ingredients

    Bar:
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup white chocolate chips or 6 ounces white chocolate bar, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons peppermint extract
  • Frosting:
  • 1/2 cup white chocolate chips or 3 ounces white chocolate bar, chopped
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 teaspoon peppermint extract
  • 2 3/4 cups confectioner’s sugar
  • Toppings:
  • 1/2 cup crushed candy canes
  • 1/2 cup dark chocolate chips

Directions

  1. Preheat oven to 350°F. Line an 9x9-inch baking pan with parchment paper that has a 2-inch overhang; set aside.
  2. In a small microwave-safe bowl, melt butter and white chocolate in short 20 second intervals, stirring after each. Pour into the bowl of a stand mixer.
  3. Add condensed milk, egg, flour, salt, vanilla and peppermint extract. Beat on low 1 minute, or until smooth. Pour batter into prepared pan and bake 30 minutes. Set aside to cool completely.
  4. Meanwhile, in a small microwave-safe bowl, melt white chocolate in short 20 second intervals, stirring after each. Pour chocolate into the bowl of a stand mixer and set aside to cool 10 minutes.
  5. Add butter and cream cheese and beat until fluffy. Add peppermint extract and confectioner’s sugar one cup at a time, mixing well after each addition.
  6. Remove brownies from pan and spread with frosting. Cut into 1-inch squares and again into triangles. Sprinkle with crushed candy canes.
  7. In a small microwave-safe bowl, melt dark chocolate in short 20 second intervals. Drizzle melted chocolate over bars with a fork.
  8. Refrigerate bars until ready to serve.

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