Peppermint Cream Bars {12 Days of Sugar ~ Day 7}

Cook Time 35 minutes
Total Time 35 minutes


  • 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
  • <br>
  • 1/4 cup whipping cream
  • 6 ounces chopped white baking chocolate


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ganache:
  7. 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.