These Candy Cane Cookie Bars are sweet, fun, and filled with a cool peppermint crunch that makes them extra special. Perfect for dessert trays, sharing with friends, or anytime you’re craving something minty and delicious.
These Candy Cane Cookie Bars can be made with candy canes or any peppermint candy, simply chop them up.
I may not celebrate Christmas, but I do love the flavor of these peppermint candies. And taking advantage of those “after the holiday sales” is a great way to save some money and enjoy the cookie bars with your family.
The Candy Cane Cookie Bars will make you crave a walk through the snow and a mug of hot cocoa. They’re a winter wonderland kind of bar. At least here in Alabama, I can dream of snow.
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Candy Cane Cookie Bars
Ingredients
- 1 c butter, unsalted, room temperature
- ⅔ c sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract, or flavoring
- 2 c all-purpose flour, divided
- ½ c milk
- 6 standard candy canes, crushed (about 1/3 c)
- powdered sugar for dusting
Instructions
- To begin, preheat your oven to 375 degrees.
- Grease and flour a 9 x 13 inch baking dish. (Or spray with baking spray.) Set it aside for now.
- In your mixing bowl, beat together the butter and sugar until they are pale and fluffy.
- Add in the egg, vanilla, and peppermint extract. Beat again for just a minute.
- Add in half of the flour and mix in well.
- Mix in the milk.
- Add in the rest of the flour and mix well. Be sure to scrape the bowl with a rubber spatula to incorporate all of the ingredients.
- Stir in the crushed candy canes. Your dough will be very stiff.