*Peppermint Bars*

I went on a baking spree this past Holiday season, which is still continuing. Now it is rubbing off. My boyfriend baked/cooked in the kitchen today for over two hours. Yes, it was 100% his doing and his choice. Did that ever make ME happy! Still incorporating my peppermint theme for the Christmas season, I went about and made peppermint bars. Prep time took fifteen minutes and bake time was twenty. It is hard to describe this dessert. It is sweet, minty, crumbly and cakey. This pairs perfectly with a cold (or warm if you prefer!) glass of milk. If you left these out for Santa, I think he might leave an extra gift!

 Condensed milk, peppermint, sugar, flour and butter are the ingredients

 Use a pastry cutter or a fork to cut the butter, sugar, and flour together 

Mix until crumbly

 Press a little more than half of the crumble mixture into the bottom of a 9×13 lined baking dish

 In a medium saucepan over low heat, mix 1 cup of the white chocolate peppermint candy and the sweetened condensed milk until smooth

The candies will melt and turn a pink/red color

Pour over the crumb crust in the dish

Sprinkle the remaining crumble and white chocolate peppermint candy evenly over top

Bake for 20 minutes or until edges begin to just barely brown

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Ingredients

  • 2 cups flour
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 cups white chocolate peppermint candy (like Andes peppermint bits)
  • 1 – 14 oz can sweetened condensed milk

Instructions

  1. Preheat oven to 350º.
  2. Use a pastry cutter or a fork to cut the butter, sugar, and flour together until crumbly.
  3. Press a little more than half of the crumble mixture into the bottom of a 9×13 lined baking dish.
  4. In a medium saucepan over low heat, mix 1 cup of the white chocolate peppermint candy and the sweetened condensed milk until smooth.
  5. Pour over the crumb crust in the dish.
  6. Sprinkle the remaining crumble and white chocolate peppermint candy evenly over top.
  7. Bake for 20 minutes or until edges begin to just barely brown.
  8. Let cool completely before cutting into bars.

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