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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppermint Cream Bars

Makes: 36 servings Yield: 36 bars
Prep 30 mins Bake 350°F 27 mins Cool 1 hr Chill 1 hr 30 mins
Peppermint Cream Bars
  • 1 17 1/2 ounce package  sugar cookie mix
  • 2  tablespoons  all-purpose flour
  • 1/2  cup  butter
  • 4  egg yolks
  • 1 14  ounce can  sweetened condensed milk
  • 1/2  teaspoon  peppermint extract
  • 1/2  cup  crushed peppermint candies
  •  White Chocolate Ganache (see recipe below)

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.

2. For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Press mixture evenly onto the bottom of the prepared baking pan. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned.

3. 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.

4. Bake for 15 to 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover and chill about 30 minutes or until completely cool.

5. Pour White Chocolate Ganache over top, spreading evenly. Cover and chill about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. Makes 36 bars.

From the Test Kitchen
  • 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.
White Chocolate Ganache
  • 1/4  cup  whipping cream
  • 6  ounces  chopped white baking chocolate with cocoa butter

1. In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white baking chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool about 5 minutes.

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