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You are here: Home / Christmas / Candy Cane Cookie Bars

Candy Cane Cookie Bars

Posted by Jessica Pinney on December 6, 2020, last updated January 22, 2021

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These seasonal shortbread cookie bars are topped with peppermint buttercream, white chocolate, and crushed candy canes.

Six candy cane cookie bars sit on a white platter

We wanted to add some new treats to our Christmas cookie box this year, so we got in the kitchen and started trying out a few new recipes.

These candy cane shortbread cookie bars have been our favorite so far! We firmly believe that any peppermint lover will feel the same. 

A slab of candy cane cookie bars with one piece cut out in a triangle shape.

The cookie bars are comprised of three different layers. The bottom layer is essentially a shortbread cookie that’s been infused with peppermint flavor, that’s topped with a peppermint buttercream, then a layer of white chocolate ganache and candy cane bits.

They’re so festive and they look great on any Christmas dessert table! We’ll be eating ours for this week’s Christmas movie night. 

Overhead look at the frosted top of a candy cane cookie bar

More Christmas Dessert Recipes

  • Christmas Rolo Stuffed Ritz Crackers
  • Christmas Dessert Dip Platter
  • Christmas Cookie Dough Stuffed Oreos
  • Classic Christmas Sugar Cookies
Print

Candy Cane Cookie Bars

Shortbread cookie bars topped with peppermint buttercream, white chocolate, and crushed candy canes.

  • Author: Jessica Pinney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 15 1x
  • Category: Dessert
  • Cuisine: American
Six candy cane cookie bars sit on a white platter
Print Recipe
★★★★ 4 from 1 reviews

Ingredients

Shortbread

2 cups unsalted butter, room temp

1 cup sifted confectioners sugar

3 ⅓ cups all-purpose flour

⅓  cup cornstarch

1 ½ teaspoon peppermint extract

Peppermint Buttercream

2 cups confectioners sugar

4 Tablespoons butter, room temp

2 Tablespoons milk

½ teaspoon peppermint extract

2 drops red food coloring

Candy Cane Topping

10 ounces white baking chocolate

½ cup crushed candy cane

Instructions

Preheat oven to 350°.  Line a 9×13-in. pan with parchment paper or coat with nonstick spray.

In a large bowl, cream the butter and sugar until light and fluffy, then add the peppermint and mix.  Combine the flour and cornstarch and gradually add to the butter until well combined.

Press shortbread evenly in the pan, then pierce a few times with a fork. Place in the oven and bake until lightly browned, about 40-45 minutes. Cut while warm.  Cool completely before icing.

In a bowl, beat the confectioners sugar, butter, milk, peppermint and red food coloring until smooth.  Spread evenly over the shortbread.

Melt the white chocolate in the microwave for 1 ½ to 2 minutes.  Mix every 30 seconds until melted and smooth.  Pour over the buttercream and smooth out.

Sprinkle crushed candy cane over the white chocolate.  Let the chocolate harden before serving.

Store in an airtight container.

Nutrition

  • Calories: 590

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

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  1. Georgia says

    January 22, 2021 at 11:26 am

    I wanted to try this recipe because I love shortbread and had some leftover candy canes I needed to use up. It turned out good, though I think next time I will leave the peppermint extract out of the shortbread itself.

    ★★★★

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