If you're looking for a unique bar recipe to add to the goody plate, then today is your lucky day! In addition to looking gorgeous with its three distinct layers, these peppermint cream bars had the perfect crisp yet chewy crust on the bottom and a fabulous creamy peppermint filling. And with the white chocolate ganache over the top....wow! These are a new family favorite holiday recipe at our house!
Recipe Source: Virtual Goody Plate
Posted by Lara.
The ingredients:
CRUST:
1 package (17.5-ounces) sugar cookie mix
2 Tbs. all-purpose flour
1/2 cup butter, cut into 6-8 chunks
BARS:
4 egg yolks
1 can (14-oz) sweetened condensed milk
3/4 tsp. peppermint extract (I recommend the Watkins brand
found at Walmart--it's cheaper and better tasting than other brands)
1/2 cup crushed peppermint candies (it took about 6 candy canes)
WHITE CHOCOLATE GANACHE:
1/4 cup whipping cream (I used whole milk instead)
6 oz. chopped white baking chocolate (I recommend the Ghirardelli brand)
Directions:
Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set pan aside.
For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender or fork, cut in butter until mixture resembles fine crumbs. Press mixture evenly onto the bottom of the prepared baking pan. Bake at 350-degrees for 12 to 15 minutes or until edges are lightly browned.
For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract. Stir in crushed candies. Carefully pour filling over hot crust. Bake at 350 degrees for 15 to 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover; chill for 30 minutes or until cool.
For ganache, in a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white chocolate (do not stir.) Let stand 5 minutes. Stir until smooth. Cool about 5 minutes before using.
Pour White Chocolate Ganache over top of baked mixture, spreading evenly. Cover and chill again about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. (note: they'll be much easier to cut if allowed to sit at room temperature for 20 minutes or so first. Makes 36 bars.
TO STORE: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Enjoy!
Recipe Source: Virtual Goody Plate
Click here for printable recipe.
Posted by Lara.
The ingredients:
CRUST:
1 package (17.5-ounces) sugar cookie mix
2 Tbs. all-purpose flour
1/2 cup butter, cut into 6-8 chunks
BARS:
4 egg yolks
1 can (14-oz) sweetened condensed milk
3/4 tsp. peppermint extract (I recommend the Watkins brand
found at Walmart--it's cheaper and better tasting than other brands)1/2 cup crushed peppermint candies (it took about 6 candy canes)
WHITE CHOCOLATE GANACHE:
1/4 cup whipping cream (I used whole milk instead)
6 oz. chopped white baking chocolate (I recommend the Ghirardelli brand)
Directions:
Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set pan aside.
For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract. Stir in crushed candies. Carefully pour filling over hot crust. Bake at 350 degrees for 15 to 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover; chill for 30 minutes or until cool.
For ganache, in a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white chocolate (do not stir.) Let stand 5 minutes. Stir until smooth. Cool about 5 minutes before using.
Pour White Chocolate Ganache over top of baked mixture, spreading evenly. Cover and chill again about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. (note: they'll be much easier to cut if allowed to sit at room temperature for 20 minutes or so first. Makes 36 bars.
TO STORE: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Enjoy!
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