Every Christmas I try to find a new recipe with candy canes as one of the main flavours or ingredients. And, to be completely honest, I’m not a big fan of candy canes at all, but when paired with chocolate or cookies, the taste seems to transform into something magically Christmas.
I’ve come to find that crushing whole candy canes doesn’t work too well for me. I think it’s because I crush them a little too fine. But, HomeSense always has these cute little jars of crushed candy canes in the range of $6.99, that does the job really well. In fact, Winners and Marshall’s often carries them as well. (Hey, any reason I can find to visit one of these three stores is all good with me!)
These cookies are quite unique. They are very similar to a chocolate chip cookie; in essence, they are; just deconstructed and reconstructed in a different way. Oh, and of course, with the addition of the crushed candy canes.
I guess I should mention that the crushed candy canes I’m referring to are the Maggie Lyon Chocolatiers brand, and they are called Peppermint Crunch. I’m not sure if you can order them online, but all three of the stores I previously mentioned are rather popular in Canada and the United States.
Candy Cane Cookie Bars
- 1 cup butter, room temperature
- 1 cup brown sugar, lightly packed
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup candy canes, crushed, plus 1/4 cup for presentation
- 2 cups mini chocolate chips
In a large bowl, cream together the butter and the sugar with a hand mixer.
Add the egg and mix well into the butter mixture.
Add the flour, salt, vanilla and crushed candy canes. Mix well to combine.
Line a baking sheet with parchment paper.
Turn the cookie mixture out onto the parchment paper and press with your hands to form a flat, rectangular-shape, about 1/4 inch thick.
Bake at 350 degrees for 15 minutes.
Remove from oven and sprinkle the chocolate chips evenly over the cookie base.
Return the oven for 90 second.
Remove from oven and smear the chocolate evenly with a rubber or offset spatula.
Sprinkle with the remaining crushed candy canes.
Refrigerate for 30 minutes. Using a pizza cutter, trim along the rough edges (those are for you to munch on right away!) and cut the entire cookie into squares or triangles.