Peppermint Squares

Peppermint Squares
Servings: 60 Yield: 5 dozen squares Prep 10 mins Chill 1 hr Bake 350°F 13 mins to 15 mins Cook 1 min


  • 6 1 ounce squares white chocolate
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 3 egg whites
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup crushed candy canes (4 to 6)

Make It

1. Heat oven to 350 degrees F. Line two 8 x 8-inch baking pans with nonstick foil.

2. Melt 2 squares white baking chocolate in microwave on high for 1 minute. Stir until smooth. If needed, continue to melt in 15-second increments. Cool slightly.

3. Beat together butter and sugar, about 1 minute. Add cooled chocolate and vanilla; beat another minute. Add egg whites and milk, beating constantly. On low speed, beat in flour and salt. Fold in 1/4 cup of the crushed candy. Spread dough evenly between prepared pans (about 1-1/4 cups dough per pan), smoothing tops.

4. Bake at 350 degrees F for 13 to 15 minutes, or until top is dry. Use foil to lift bars from pans. Cool on wire racks.

5. Melt remaining 4 squares white chocolate. Spread half onto 1 cookie square. Top with second square. Spread with remaining chocolate; sprinkle with remaining 1/4 cup candy. Cut into 1-inch squares. Refrigerate until firm, about 1 hour. Makes 5 dozen squares.