Peppermint Bark Cookie Bars
These peppermint bark cookie bars have a thick base of soft and chewy cookies coated with a thin layer of white and milk chocolate swirls and broken pieces of candy canes on top.
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Servings: 16 bars
INGREDIENTS
- 2 1/2 cups all purpose flour gluten-free if needed
- 1 Tablespoon cornstarch
- 1/2 cup powdered sugar
- 1 1/2 teaspoon baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 (4-ounce) semi sweet chocolate bar
- 1 (4-ounce) white chocolate bar
- 4 candy canes crushed
INSTRUCTIONS
- Preheat the oven to 350°F and line a square 9x9 inch baking pan (metal is best) with parchment paper, leaving an overhang for easy removal.
- Whisk the flour, cornstarch, powdered sugar, baking powder, and salt in a medium bowl.2 1/2 cups all purpose flour, 1 Tablespoon cornstarch, 1/2 cup powdered sugar, 1 1/2 teaspoon baking powder, 1/2 tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with an electric hand mixer, beat the butter and sugar for 2-3 minutes. Scrape down the sides of the bowl and add the egg, egg yolk, sour cream, and vanilla. Beat for another 1-2 minutes, until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg + 1 egg yolk, 1/4 cup sour cream, 2 teaspoons vanilla extract
- Add the dry ingredients and beat on low speed then increase to medium-high and beat until just combined.
- Turn the dough out into the prepared baking sheet. Use a rubber spatula to press the dough out to each corner of the pan. Bake in the preheated oven for 28-30 minutes or until cooked through.
- Remove the cookie bars from the oven and turn the oven off. Place the white and semi-sweet chocolate bars on top. Place them back in the oven for 3-4 minutes (it should still be off). The chocolate should be melted but still set. Remove it from the oven and use a toothpick or knife to swirl the chocolate around. Top with crushed candy cane. Allow it to cool completely before cutting. You can set it in the fridge or freezer to speed up the process.1 (4-ounce) semi sweet chocolate bar, 1 (4-ounce) white chocolate bar, 4 candy canes
Nutrition
Serving: 1bar | Calories: 330kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 127mg | Fiber: 1g | Sugar: 23g | Vitamin A: 399IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg
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