by Amy L. Hatch
When Laura and I went down to Nashville last year for a conference called Blissdom, we met Kristina McLean.
Kristina and her husband run a shopping website called “FishingForDeals,” and she also blogs about her efforts to eat local in Knoxville, Tenn., at the awesome “Mouth from The South.” Kristina is the kind of person you hope to meet: Sweet, funny, kind and really, really beautiful.
I read her blog regularly, and when I came across a recipe she posted as a way to use up leftover Halloween candy, I knew right away that it would be fantastic for the holidays, too.
I adapted her recipe for the holidays, and now, I present you with my newest Christmas cookie obsession — Candy Cane Shortbread Bars.
The recipe for the shortbread couldn’t be easier:
- 1 cup unsalted butter (2 sticks), softened at room temperature
- 3/4 cup packed light brown sugar
- 1 1/4 teaspoon coarse salt
- 2 cups all-purpose flour, spooned in cup and leveled
Mix the butter and sugar together for about three minutes, then add the salt and the flour. Pat the shortbread into an 8-by-8 inch pan and bake at 350-degrees for about 30 minutes, or until lightly browned.
Take it out of the oven, and, over the top, spread one cup of chocolate chips. Put it back in the over for about a minute, and then spread the melted chocolate over the top.
Here’s where my holiday inspiration comes in: Before the chocolate has a chance to set, sprinkle some Andes Candy Cane chips over the top. You could also crush up real candy canes and do the same.
Let cool for about a half-hour, and then give it about 15 minutes in the fridge (or on the front porch) to set the chocolate.
The salty shortbread contrasted with the creamy and minty topping is truly divine.
Kristina, thanks for the inspiration. I’ll remember you every Christmas when I serve these yummy treats to my family and friends.