Name: Shortbread Peppermint Bark
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup unsalted butter, room temperature; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 large egg yolk; 6 ounces semi-sweet chocolate chips; 14-16 mini candy canes, finely chopped; 2 ounces white chocolate, melted

Strawberry Coconut Chocolate Bars

January 19, 2020 by Tasia 9 Comments

Indulgent strawberry coconut chocolate bars! A sweet strawberry and coconut candy filling; layered between white and dark chocolate. A perfect no bake treat!

strawberry coconut chocolate bar sitting on a baking sheet pan

If you haven't noticed by now, I kind of have a thing for coconut. From chocolate coconut bites to perfect coconut cake to oatmeal coconut chocolate chip cookies. I just can't get enough of coconut!!

Coconut, raspberry and white chocolate is one of my favorite sweet combinations. I wanted to bring these flavors together in an easy recipe, but I only had freeze dried strawberries in my pantry when I initially tested this recipe. Turns out strawberry coconut chocolate bars are pretty darn amazing! Maybe even better than the coconut raspberry version.😉

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Sprinkle Cookies

January 12, 2020 by Tasia 43 Comments

This EASY sprinkle cookies recipe creates soft, chewy, sprinkle covered sugar cookies!! Better than any bakery cookie and ready in about 30 minutes!

My love for sugar cookies runs far and deep. Give me a buttercream sugar cookie and I am one happy camper. Hand me one of these sprinkle cookies and my inner child is jumping for joy!

Perfect for any occasion; just change the sprinkle colors and you have a cookie ready for game day, baby showers, Valentine's Day, Easter or Christmas. The possibilities are endless!

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Peanut Butter Oat Banana Bread

January 5, 2020 by Tasia 20 Comments

The BEST peanut butter oat banana bread! This easy recipe creates a super moist and healthy banana bread. The addition of powdered peanut butter and oats add a nice nutrition boost!

Happy New Year! Welcome to a new decade! Have you heard people referring to 2020 as "the roaring 20's" ? What do you think? I think I like it!

We had a wonderful Christmas; filled with family, lots of good food and lazy days. As the last of the cookies and candy disappear, I find myself craving something healthy.

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Ruby Red Grapefruit Poppy Seed Cake

December 29, 2019 by Tasia 4 Comments

This tender grapefruit poppy seed cake is bright and light. It is bursting with sweet and tart fresh grapefruit juice and is topped with a silky grapefruit Swiss meringue buttercream.

slice of grapefruit poppy seed cake on a plate

I have been sitting on this recipe for almost a year now. Mr. two sugar bugs is a gigantic grapefruit fan and asked me to create a cake highlighting this sweet and some what sour fruit. By the time this recipe was ready to share, grapefruit had gone out of season. I am so excited to share this cake today!

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Biscoff Glazed Gingerbread Scones

December 22, 2019 by Tasia 4 Comments

Gingerbread scones with a Biscoff {cookie butter} glaze are easy to prepare and make a cozy recipe with the ultimate winter flavor. Perfect for Christmas or a cold winter morning!

Gingerbread scones on parchment paper with a spoonful of Biscoff spread on the side

Three days until Christmas! Yikes! I am feeling mostly prepared, how about you?

Let me take a moment to thank you for visiting and supporting two sugar bugs in 2019. I have loved getting to connect with some of you and look forward to sharing more recipes in 2020. I also hope to get to know all of you better. Sending warm wishes for a wonderful Christmas and holiday season!

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Shortbread Peppermint Bark

December 15, 2019 by Tasia 2 Comments

This easy bar cookie recipe combines an addictive shortbread cookie base with a peppermint bark topping.

Cookies piled on a parchment lined cutting board

If you only make one cookie this Christmas season, it should be THIS cookie!

Why, you ask?

#1. It's an incredibly easy recipe.

#2. The cookie is a simple shortbread. No rolling or chilling required.

#3. The topping is peppermint bark; comprised of melted chocolate chips and candy canes.

#4. The buttery shortbread marries perfectly with the chocolate and peppermint; creating a cookie that everyone is going to be fighting for!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This cookie joined my Christmas cookie list in 2009. I was not yet a mom and had invited my niece and nephew over to bake Christmas cookies. We had finished what I had planned and had a little bit of time left before my sister was coming to pick them up. My Bon Appetit magazine was sitting out and I asked if we should try and sneak in one more cookie. My nephew, who is a huge peppermint and chocolate fan, responded with a resounding YES!

I'm so glad we gave this recipe a try. Shortbread peppermint bark is neck and neck with coconut jam thumbprint cookies as my favorite Christmas cookie!! They also top Big E's list. I just know that you are going to LOVE them too.❤️

cut pieces of shortbread peppermint park with one on it's side to show the layers

WHAT IS PEPPERMINT BARK?

Peppermint bark is a chocolate treat. Typically comprised of layers of white and dark chocolate with peppermint candy pieces, such as candy canes. It tends to be quite popular during the Christmas season.

HOW TO MAKE SHORTBREAD PEPPERMINT BARK

Nine ingredients are all you need to make this easy recipe. My photo isn't showing the unsalted butter or salt.

Start by preheating the oven to 350ºF.

Then prepare a 9x13 baking pan by lining it with parchment paper. Be sure to leave a little bit of overhang so you can easily pull the finished cookies out of the pan by the parchment paper.

Next, whisk together the flour and salt and set aside.

Then use a stand mixer with the paddle attachment (love my SideSwipe Blade!) or a hand-held mixer and beat the butter until creamy. Slowly add in sugar and beat until mixture is light and fluffy. Stop and scrape up and down the sides of the bowl, then beat in the egg yolk and vanilla until well combined. With the mixer on low, add the flour mixture and beat until just combined.

Use moistened fingertips to press the dough into an even layer on the bottom of the prepared baking pan. The dough is sticky and can be a challenge to work with. Keeping my fingers damp helps the most.

Use a fork and pierce all over the dough. Bake for 20-25 minutes. The edges will be very lightly brown and be starting to pull away from the edges of the pan.

shortbread cookie dough in prepared pan with fork piercings

HOW TO PREPARE THE CRUSHED CANDY CANES

While the cookie base bakes, prepare the candy canes. I tend to buy the mini candy canes as I find them easier to work with.

I find crushing the candy canes in their individual wrappers works most effectively. It also seems to be the cleanest way to accomplish this task. Just a couple of whacks with a meat hammer seems to do the trick. You can also place the unwrapped candy canes in a zip top bag and crush with a rolling pin or meat hammer. I find this method to be messier as the candy canes get sharp and create holes in the bag.

MAKING THE MELTED CHOCOLATE LAYER

Once the shortbread cookie layer has baked, immediately move it to a wire cooling rack and sprinkle the chocolate chips evenly over the hot cookie base.

baked cookie base with softened chocolate chips being spread with an offset spatula

Allow the chips to sit for about 3 minutes, which will start to melt and soften them. Then using an offset spatula, spread the chocolate in an even layer over the cookie and immediately top with the crushed candy canes.

crushed candy canes on top of melted chocolate layer

Finally melt the white chocolate using your preferred method and drizzle it over the chocolate and candy canes. This doesn't have to be fancy! Just use a spoon or spatula and have fun flinging the white chocolate over the candy canes. Allow the white chocolate to set by chilling for 30 minutes in the refrigerator.

white chocolate drizzled over the chocolate and candy canes

HOW TO CUT AND STORE THE COOKIES

Use the edges of the parchment paper to lift the chilled cookie out of the baking pan and transfer to a work surface. Then using a sharp knife, cut the cookie into various sizes and shapes. This gives the cookies the iconic peppermint bark look.

Cookies can be stored covered at room temperature for 3-4 days or in the refrigerator for up to one week. They also freeze well for up to 3 months.

hand taking a cookie off the top of a stack of shortbread peppermint bark

To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

Yield: Approximately 30 cookies

Shortbread Peppermint Bark

A delicious shortbread cookie topped with melted chocolate and candy canes! Super easy to make and perfect for the holidays!

Prep Time 15 minutes

Cook Time 30 minutes

Cooking Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk
6 ounces semi-sweet chocolate chips
14-16 mini candy canes, finely chopped
2 ounces white chocolate, melted

Instructions

Preheat oven to 350° F.
Prepare a 9x13 in baking pan by lining it with parchment paper, leaving some overhang.
In a medium size bowl, whisk together the flour and salt and set aside.
Using a stand mixer with the paddle attachment or a hand-held mixer, beat butter until creamy, about 2 minutes. Slowly add in sugar and beat until mixture is light and fluffy, about 3 minutes. Stop and scrape up and down the sides of the bowl, then beat in the egg yolk and vanilla until well combined. With the mixer on low, add the flour mixture and beat until just combined.
Roughly divide the dough into six portions and drop into the prepared baking pan, spacing evenly. Use moistened fingertips to press the dough into an even layer on the bottom of the pan. The dough is sticky and can be challenging to work with. Damp fingertips seem to help the most. Use a fork and pierce all over the dough.
Bake the cookie base until lightly golden and the edges begin to pull away from the sides of the pan, about 20-25 minutes.
While the cookie base bakes, crush the candy canes. I use 14-16 mini candy canes and find crushing them in their individual wrappers works most effectively. You can also place the unwrapped candy canes in a zip top bag and crush with a rolling pin or meat hammer.
Place the baking pan on a rack and immediately sprinkle with the chocolate chips, doing your best to keep them in a single layer and evenly dispersed over the baked cookie. Let the chocolate chips sit about 3 minutes, until they start to melt and soften. Then using an off set spatula, spread the chocolate in an even layer over the cookie. Immediately top with chopped candy canes.
Melt the white chocolate with your preferred method and then drizzle the white chocolate all over the chocolate candy cane topped cookie. Chill until the white chocolate sets, about 30 minutes.
Pull the cookie out of the pan using the parchment paper. Using a sharp knife, cut into irregular shaped pieces.

Notes

Store cookies covered at room temperature for 3-4 days or in the refrigerator for up to one week. Cookies also freeze in an airtight container for up to three months.

Recipe slightly adapted from Bon Appetit

Homemade Caramels

December 8, 2019 by Tasia 43 Comments

An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 5 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!

Homemade caramels are a truly indulgent and nostalgic treat. Today we are going to satisfy our candy cravings with caramels made from scratch.

I know making homemade candy seems intimidating. If you can stand at the stove and stir a pot, you are all set to rock this recipe!

cut and uncut homemade caramels on a parchment lined cutting board

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

My love for caramel runs deep as evidenced here, here and here.

This is a tried and true recipe. I make these caramels at Christmas every year. I only allow myself to make them once a year as they are SO good that I can eat an entire batch all by myself.

WHAT TOOLS ARE NEEDED TO MAKE HOMEMADE CARAMELS?

You will want to use a quality heavy bottomed saucepan. Cheaper and thinner saucepans won't distribute the heat as evenly and increase the chance of you scorching or burning the candy as it cooks.

A candy thermometer is also highly recommended. The thermometer is your friend in this recipe as it tells you when the candy is ready. I have a no-frills thermometer, but wouldn't mind a digital version. Hint, hint Santa.😉

CAN I MAKE CARAMELS WITHOUT A CANDY THERMOMETER?

Yes, you can use the cold water test if you do not have a candy thermometer. Fill a small cup with cold water. After the caramel has been boiling for 15 minutes or so, drizzle a little caramel into the cold water. You should be able to form the caramel into a ball with your fingers. It should be soft and pliable and a little sticky.

wrapped and unwrapped caramels on parchment paper

STEP BY STEP PHOTOS OF MAKING HOMEMADE CARAMELS

Start by lining a 9x9 baking pan with parchment paper and greasing the paper with butter. You can also use aluminum foil, but I tend to have the best luck with parchment paper.

Next melt the butter in a heavy bottomed saucepan. Once the butter has melted add the brown sugar and light corn syrup and cook over medium-low heat until the sugar is dissolved. Then add the sweetened condensed milk and stir to combine.

melted butter and brown sugar in a saucepan

butter, brown sugar, corn syrup and sweetened condensed milk in a saucepan

homemade caramel mixture at a low boil in a saucepan

candy thermometer in saucepan showing caramels at the correct temperature

Increase the heat to medium and cook, stirring constantly, until the mixture reaches between 238° and 240° on a candy thermometer. This takes about 20-30 minutes. I typically add the candy thermometer after the mixture has been at a low boil for 8-10 minutes.

Start watching the candy thermometer closely once it reaches 230°. It can quickly move those last few degrees!

The mixture may bubble up slightly as you add the vanilla extract. Be sure to use caution pouring the extremely hot caramels into your prepared baking pan.

Allow the caramels to cool at room temperature for 3-4 hours (or overnight) until cool and set. You do not have to cover them.

HOW TO CUT AND WRAP CARAMELS

Remove the caramels from the pan by lifting out the parchment paper. Use a sharp knife to cut the caramels into your desired size.

I like to cut ten rows and then individually cut each row into 10 or 11 pieces.

To wrap the caramels, either cut wax paper into 4x5 inch rectangles, or use candy wrappers. Place a caramel in the center of the rectangle.

Then wrap the long sides of the paper over the caramel.

Finally, twist both sides of the waxed paper to seal in the caramel.

HOW TO STORE HOMEMADE CARAMELS

Wrapped caramels will stay fresh at room temperature for 1-2 weeks. You can also store them in the refrigerator, but I would allow them to come to room temperature before serving.

Yield: 100 candies

Homemade Caramels

An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 5 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!

Prep Time 5 minutes

Cook Time 30 minutes

Cooling Time 4 hours

Total Time 4 hours 35 minutes