"The belly rules the mind."--Spanish Proverb

Peppermint Cream Bars Recipe

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This recipe for Peppermint Cream Bars, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Nelson
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 17.5 oz package sugar cookie mix
2 T all-purpose flour
1/2 c butter
4 egg yolks
1 14oz can sweetened condensed milk
1/2 c crushed peppermint candies
1/2 t peppermint extract or a little less
White Chocolate Ganache

Directions:
Directions:
Preheat oven to 350. Line a 9 X 13 pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.
For Crust: in a large bowl, stir together cookie mix & flour. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Press mixture evenly onto the bottom of the prepared pan. Bake for 12 to 15 minutes or until edges are lightly browned.
For Filling: in a medium bowl, whisk together egg yolks, sweetened condensed milk & peppermint extract. Stir in crushed candies. Carefully pour filling over hot crust. Bake for 15 - 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover; chill for 30 minutes or until cool.
Pour ganache over top of baked mixture, spreading evenly. Cover & chill about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan & cut into bars. Makes 36 bars.
White Chocolate Ganache: In medium saucepan, bring 1/4 c whipping cream just to boiling over med-high heat. Remove from heat. Add 6 oz chopped white baking chocolate with cocoa butter(do not stir). Let stand for 5 minutes. Stir until smooth. Cool about 5 minutes.
To store: Layer bars between sheets of waxed paper in an airtight container. Cover. May be frozen up to 3 months.

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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