𝑪𝒂𝒏𝒅𝒚 𝑪𝒂𝒏𝒆 𝑪𝒐𝒐𝒌𝒊𝒆 𝑫𝒐𝒖𝒈𝒉 𝑩𝒂𝒓𝒔

 𝑵𝒐𝒕𝒆𝒔

𝑰𝒇 𝒚𝒐𝒖 𝒂𝒓𝒆 𝒘𝒂𝒓𝒚 𝒐𝒇 𝒆𝒂𝒕𝒊𝒏𝒈 𝒓𝒂𝒘 𝒇𝒍𝒐𝒖𝒓 (𝒊𝒕'𝒔 𝒓𝒆𝒄𝒐𝒎𝒎𝒆𝒏𝒅𝒆𝒅 𝒚𝒐𝒖 𝒃𝒂𝒌𝒆 𝒊𝒕 𝒃𝒆𝒇𝒐𝒓𝒆 𝒆𝒂𝒕𝒊𝒏𝒈 𝒊𝒕), 𝒚𝒐𝒖 𝒄𝒂𝒏 𝒕𝒐𝒂𝒔𝒕 𝒊𝒕. 𝑱𝒖𝒔𝒕 𝒔𝒑𝒓𝒆𝒂𝒅 𝒇𝒍𝒐𝒖𝒓 𝒐𝒏 𝒂 𝒃𝒂𝒌𝒊𝒏𝒈 𝒔𝒉𝒆𝒆𝒕 𝒂𝒏𝒅 𝒃𝒂𝒌𝒆 𝒂𝒕 350 𝒅𝒆𝒈𝒓𝒆𝒆𝒔 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 5 𝒎𝒊𝒏𝒖𝒕𝒆𝒔. 𝒀𝒐𝒖 𝒄𝒂𝒏 𝒂𝒍𝒔𝒐 𝒃𝒖𝒚 "𝒑𝒓𝒆-𝒃𝒂𝒌𝒆𝒅" 𝒇𝒍𝒐𝒖𝒓.

𝑰 𝒓𝒆𝒄𝒐𝒎𝒎𝒆𝒏𝒅 𝒌𝒆𝒆𝒑𝒊𝒏𝒈 𝒕𝒉𝒆𝒔𝒆 𝒃𝒂𝒓𝒔 𝒊𝒏 𝒕𝒉𝒆 𝒇𝒓𝒊𝒅𝒈𝒆 𝒊𝒏 𝒂𝒏 𝒂𝒊𝒓𝒕𝒊𝒈𝒉𝒕 𝒄𝒐𝒏𝒕𝒂𝒊𝒏𝒆𝒓, 𝒃𝒖𝒕 𝒕𝒉𝒆𝒚'𝒓𝒆 𝒂𝒍𝒔𝒐 𝒅𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔 𝒇𝒓𝒐𝒛𝒆𝒏.

Ingredients:

Chocolate Cookie Crust

• 26 Oreo Cookies

• 4 Tbsp unsalted butter, melted

Candy Cane Cookie Dough

• 1 ½ sticks unsalted butter, room temperature

• 1 cup granulated sugar

• 2 tsp vanilla extract

• 1 tsp peppermint extract

• ¼ tsp salt

• ½ cup crushed candy canes (about 6 regular-sized candy canes), divided

• 2 cups all-purpose flour (see note about baking)

• 6 Tbsp whole milk

• Sprinkles, for topping if desired

Buttercream Frosting

• 4 Tbsp unsalted butter, room temperature

• 1 cup confectioners' sugar

• 1 tsp peppermint extract

• 1 tsp vanilla extract

• ⅛ tsp salt

Instructions:

Chocolate Cookie Crust

• Put Oreo Cookies in a food processor and blend until they turn into fine crumbs. Pour in melted butter and pulse a few times until well blended.

• Line an 8x8 baking pan with foil and lightly coat with cooking spray. Pour cookie crumbs into baking pan and press down into even layer on bottom of pan.

• Place pan in freezer for 30 minutes while you prepare the cookie dough.

Candy Cane Cookie Dough

• In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.

• Add vanilla, peppermint extract, and salt and blend until combined. Mix in about ⅓ cup of the crushed candy canes.

• With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add milk to combine until dough comes together. 

• Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.

• Spread buttercream frosting over the top of the cookie dough and smooth evenly with a spatula. Sprinkle remaining crushed candy canes on top and add more sprinkles, if desired.

• Place pan in fridge to chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares.

Buttercream Frosting

• In the bowl of an electric mixer or in a large bowl with a hand mixer or whisk, beat together butter and confectioners' sugar.

• Mix in peppermint extract, vanilla extract, and salt.