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Candy Cane Short Bread

Ingredients

  • Shortbread
  • 2 cups (500 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 3 - 1/4 cups (800 mL) Robin Hood Original All Purpose Flour
  • 1/2 cup (125 mL) corn starch
  • Topping:
  • 2 cups (500 mL) semi-sweet milk or white chocolate chips
  • 1/3 cup (75 mL) chopped cady canes or peppermint candies

Directions

1.  Preheat oven to 300°F (150°C). Grease a 10” x 15” (25 cm x 38 cm) baking pan and line with parchment paper, overlapping two sides for easy removal.
2.  Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
3.  Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined.
4.  Press dough evenly into prepared pan.
5.  Bake in preheated oven, 45 to 50 minutes.
6.  Topping: As soon as shortbread is removed from the oven, immediately sprinkle chocolate chips over hot crust. Wait 10 minutes for chocolate to melt and spread evenly over crust. Sprinkle with chopped candies.
7.  Refrigerate until chocolate has set. Cut into 1” x 2” (2.5 cm x 5 cm) bars.
Tip:
For a nutty twist, try substituting candy with chopped nuts.
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Related Recipes

Candy Cane Short Bread

Ingredients

  • Shortbread
  • 2 cups (500 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 3 - 1/4 cups (800 mL) Robin Hood Original All Purpose Flour
  • 1/2 cup (125 mL) corn starch
  • Topping:
  • 2 cups (500 mL) semi-sweet milk or white chocolate chips
  • 1/3 cup (75 mL) chopped cady canes or peppermint candies

Directions

1.  Preheat oven to 300°F (150°C). Grease a 10” x 15” (25 cm x 38 cm) baking pan and line with parchment paper, overlapping two sides for easy removal.
2.  Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
3.  Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined.
4.  Press dough evenly into prepared pan.
5.  Bake in preheated oven, 45 to 50 minutes.
6.  Topping: As soon as shortbread is removed from the oven, immediately sprinkle chocolate chips over hot crust. Wait 10 minutes for chocolate to melt and spread evenly over crust. Sprinkle with chopped candies.
7.  Refrigerate until chocolate has set. Cut into 1” x 2” (2.5 cm x 5 cm) bars.
Tip:
For a nutty twist, try substituting candy with chopped nuts.