Peppermint Cream Bars

Images For Making Peppermint Cream Bars

Ingredients For Making Peppermint Cream Bars
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!
Sourcerecipeshoebox