Candy Cane Shortbread Bars

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 large egg yolk
• 1-1/2 teaspoons peppermint extract
• 2 cups all-purpose flour
• 2 cups confectioners' sugar
• 1/4 cup butter, melted
• 2 tablespoons 2% milk
• 1/2 teaspoon peppermint extract
• 2 drops red food coloring, optional
• 9 ounces white baking chocolate, melted and cooled slightly
• 3/4 cup crushed candy canes (about 10 regular)

1. Preheat oven to 350u0b0. Line a
2. with parchment paper, letting ends extend up sides.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan.
4. Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
5. In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set.
6. Lifting with parchment paper, remove shortbread from pan. Cut into bars.

butter, brown sugar, egg yolk, peppermint, flour, sugar, butter, milk, peppermint, drops red food coloring, chocolate, canes

Taken from www.tasteofhome.com/recipes/candy-cane-shortbread-bars/ (may not work)