Description
Delight in the festive flavors of Candy Cane Kiss Sugar Cookie Bars, featuring a buttery, soft sugar cookie base studded with chopped Hershey’s Candy Cane KISSES and topped with a creamy vanilla frosting adorned with more peppermint chocolate pieces. Perfect for holiday gatherings or anytime you crave a sweet, minty treat.
Ingredients
Scale
Cookie Bars
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chopped Hershey’s Candy Cane KISSES, divided
Frosting
- ½ cup salted butter
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F (175° C). Line a 9×13-inch baking pan with foil and lightly spray the foil with non-stick spray. Set aside to ensure easy removal of the cookie bars after baking.
- Mix Wet Ingredients for Dough: In the bowl of a stand mixer, beat the softened butter and granulated sugar together until the mixture is creamy and well combined. Add the eggs and vanilla extract, then beat until just combined to avoid overmixing.
- Combine Dry Ingredients and Add to Wet: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry flour mixture into the wet butter and sugar mixture, mixing until just combined. Stir in 1 cup of the chopped Hershey’s Candy Cane KISSES for a festive touch.
- Shape and Bake Cookie Dough: Spread the cookie dough evenly into the prepared 9×13-inch pan, pressing it down gently for an even layer. Bake in the preheated oven for 25 to 28 minutes, or until the edges turn a light golden brown. Remove from oven and allow the cookie bars to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat together the ½ cup softened butter, 2 cups powdered sugar, and milk until combined. Gradually add the remaining 2 cups of powdered sugar, mixing until smooth and creamy without lumps. Stir in the vanilla extract and beat until the frosting achieves a smooth texture.
- Frost and Garnish: Spread the prepared frosting evenly over the cooled sugar cookie bars. Sprinkle the remaining ½ cup chopped Hershey’s Candy Cane KISSES evenly over the top to add peppermint chocolate crunch. Cut into bars and serve. Enjoy the festive treat!
Notes
- Make sure the cookie bars are completely cool before frosting to prevent the frosting from melting.
- Use softened butter for both the dough and frosting to achieve smooth, easy-to-mix consistency.
- For easier cutting, chill the frosted bars briefly before slicing.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
