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Candy Cane Shortbread Bars
Robin Hood
Robin Hood
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Recipe - Williams Lake
Candy-Cane-Shortbread-Bars-600x360.jpg
Candy Cane Shortbread Bars
Prep Time15 Minutes
Servings35
Cook Time50 Minutes
0
Ingredients
2 cups butter, softened
1 cup granulated sugar
3 1/4 cups Robin Hood Original All Purpose Flour
1/2 cup corn starch
2 cups semi-sweet, milk or white chocolate chips
1/3 cup chopped candy canes or peppermint candies
Directions

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.

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.

Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined. Press dough evenly into prepared pan.

  • Tip! Gotta hand it to your kids! Ask your little helpers to use their freshly-washed hands to make handprints in the dough while helping you press it down.

Bake in preheated oven, 45 to 50 minutes.

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.

  • Tip! Little hands can take turns crushing up the candy cane topping! For an easy, no mess technique, seal the candy canes in a re-sealable zipper storage bag and have your kids use a rolling pin to gently crush them into smaller pieces.

Refrigerate until chocolate has set. Cut into 1” x 2” (2.5 cm x 5 cm) bars.

15 minutes
Prep Time
50 minutes
Cook Time
35
Servings

Shop Ingredients

Makes 35 servings
2 cups butter, softened
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Western Family - Butter - Salted, 454 Gram
rewards logoFree with 2800 Points Redeemed
$4.99$1.10/100g
1 cup granulated sugar
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Rogers - Sugar - Fine Granulated, 2 Kilogram
rewards logoFree with 2500 Points Redeemed
$4.99$0.25/100g
3 1/4 cups Robin Hood Original All Purpose Flour
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Robin Hood - All Purpose Flour, Original, 2.5 Kilogram
$5.99 was $6.49$0.24/100g
1/2 cup corn starch
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Fleischmann's - Fleischmanns Canada Corn Starch, 454 Gram
$4.59$1.01/100g
2 cups semi-sweet, milk or white chocolate chips
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Western Family - Pure Semi-Sweet Chocolate Chips, 1 Kilogram
$9.49 was $14.99$0.95/100g
1/3 cup chopped candy canes or peppermint candies
an image
Western Family - Peppermint Candy Canes, 16 Each
$1.99 was $2.99$0.12 each

Directions

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.

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.

Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined. Press dough evenly into prepared pan.

  • Tip! Gotta hand it to your kids! Ask your little helpers to use their freshly-washed hands to make handprints in the dough while helping you press it down.

Bake in preheated oven, 45 to 50 minutes.

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.

  • Tip! Little hands can take turns crushing up the candy cane topping! For an easy, no mess technique, seal the candy canes in a re-sealable zipper storage bag and have your kids use a rolling pin to gently crush them into smaller pieces.

Refrigerate until chocolate has set. Cut into 1” x 2” (2.5 cm x 5 cm) bars.