On the seventh Day of Sugar, my true love gave to me . .
Peppermint Cream Bars
You may or may not have noticed that I didn’t post a 12 Days of Sugar recipe yesterday. Sorry about that, I had good reason not to. My son Parker had the stomach flu last week and decided to share it with me. It hit me Friday night and wiped me out until Sunday morning. The stomach flu really puts a damper on the 12 Days of Sugar. But I’m back and I’m praying that no one else in our house gets it.
These peppermint cream bars are heavenly! They could easily be called peppermint dream bars!
They are creamy and smooth and absolutely delicious. I’ve kept it no secret that I love anything with sweetened condensed milk in it (it’s the nectar of the Gods in my opinion), so I knew I would love these bars. These are so simple to make, taste amazing and would be a fabulous for a cookie exchange. My son Zach probably hate half the pan . . . no joke! It’s hard to stop at just one, so consider yourself warned.
- 1 17.5 ounce package sugar cookie mix (I used Betty Crocker)
- 2 Tbsp. all-purpose flour
- 1/2 cup butter
- 4 egg yolks
- 1 14- ounce can sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
- 1/4 cup whipping cream
- 6 ounces chopped white baking chocolate
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the 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 cut in butter until mixture resembles fine crumbs. Press mixture evenly onto the bottom of the prepared baking pan. Bake in the preheated oven 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 for 15 to 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover and chill about 30 minutes or until completely cool.
Pour White Chocolate Ganache over top, spreading evenly. Cover and chill about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. Makes 36 bars.
In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white baking chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool about 5 minutes.
Recipe Source: Better Homes and Gardens Very Merry Cookies
I linked up over at Buns in My Oven!