- Cookie Dough:
- 2 c. Unsalted Butter, Softened
- 1 c. Powdered Sugar
- 4 c. All-Purpose Flour
- 4 t. Cornstarch
- ¾ t. Sea Salt
- Cream Filling:
- 12 oz. Cream Cheese, Softened
- 1 c. Powdered Sugar
- 1 c. White Chocolate Morsels
- Pinch of Sea Salt
- 8 Crushed Candy Canes
- 1/8-1/2 Mint Extract (amount varies based on your taste)
- Icing Drizzle:
- 1 c. of Powdered Sugar
- Splash of Heavy Cream
- Dash of Peppermint Extract
- Peppermint Chips:
- 4 Candy Canes
- 10x15 Baking Dish, Parchment Paper and Nonstick Spray
Preheat oven to eat the oven to 350°F. Line a 10x15 baking dish with parchment covering the bottom. Coat the exposed sides of the pan with nonstick spray.
Using a mixer, mix butter and powdered sugar until creamy. Add in the flour, cornstarch and salt until combined. Scoop out about 1/3 of the dough, transfer it to a covered container, and refrigerate.
Scrape the remaining dough into the baking dish. Press the dough flat, pushing the dough into the corners and smoothing the top. Bake for 20-25 minutes, until golden around the edges. Remove from the oven and cool for 10 minutes.
To prepare the filling:
Place 8 of the candy candies into the bowl of a food processor or mixer and pulse until they have broken down into powder with pieces no larger than rock salt. This is very noisy. Alternatively, you can place the candies in a sturdy plastic bag and crush with a meat tenderizer or rolling pin.
Mix together the cream cheese, peppermint extract and a 1/2 cup of powdered sugar at a time. Add the powdered candy mixture to the cream cheese mixture. Whisk to form a thick paste. Taste and add peppermint extract in 1/4 teaspoon increments if you'd like a stronger peppermint flavor. Gently mix in the white chocolate morsels.
While the bars are baking make the icing by combining the powdered sugar with the dash of peppermint extract, and heavy cream. Add more of the peppermint extract if you like it mintier.
Let the bars cool in the pan for 15 minutes and then sprinkle the top with the peppermint crunch and drizzle the icing over the top.
Cut 20 large bars OR 25-30 smaller bars. Make sure to keep them covered in airtight container for no more than 3-4 days.
Preheat oven to eat the oven to 350°F. Line a 10x15 baking dish with parchment covering the bottom. Coat the exposed sides of the pan with nonstick spray.
Using a mixer, mix butter and powdered sugar until creamy. Add in the flour, cornstarch and salt until combined. Scoop out about 1/3 of the dough, transfer it to a covered container, and refrigerate.
Scrape the remaining dough into the baking dish. Press the dough flat, pushing the dough into the corners and smoothing the top. Bake for 20-25 minutes, until golden around the edges. Remove from the oven and cool for 10 minutes.
To prepare the filling:
Place 8 of the candy candies into the bowl of a food processor or mixer and pulse until they have broken down into powder with pieces no larger than rock salt. This is very noisy. Alternatively, you can place the candies in a sturdy plastic bag and crush with a meat tenderizer or rolling pin.
Mix together the cream cheese, peppermint extract and a 1/2 cup of powdered sugar at a time. Add the powdered candy mixture to the cream cheese mixture. Whisk to form a thick paste. Taste and add peppermint extract in 1/4 teaspoon increments if you'd like a stronger peppermint flavor. Gently mix in the white chocolate morsels.
While the bars are baking make the icing by combining the powdered sugar with the dash of peppermint extract, and heavy cream. Add more of the peppermint extract if you like it mintier.
Let the bars cool in the pan for 15 minutes and then sprinkle the top with the peppermint crunch and drizzle the icing over the top.
Cut 20 large bars OR 25-30 smaller bars. Make sure to keep them covered in airtight container for no more than 3-4 days.
