Candy Cane Shortbread Bars

I loved these bars.  They're very similar in taste to these cute little Peppermint Meltaways, but making anything in bar form is just so much easier and faster.  The original recipe called for melted white chocolate to be put on top of the frosting, but I thought that was just overkill.  And I love white chocolate.  I left it off, and these bars were wonderful without it.  I found crushed candy canes in a bag this year, and I'm so excited, because that's the worst part of making a recipe like this.  The candy cane bits don't look as vibrant as ones you crush yourself, but I'm ok with it.

Candy Cane Shortbread Bars
adapted from Taste of Home
Makes one 9x13 pan

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour

BUTTERCREAM:
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract

TOPPING:
3/4 cup crushed candy canes (or a bit less)

1.  Preheat oven to 350°F. Grease a 13x9-in. baking pan.  

2.  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan. Bake 15-19 minutes or until edges are brown. Cool completely in pan on a wire rack.

3.  In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Sprinkle with crushed candy canes; let stand until set (press candy canes lightly into frosting with your hand or the back of a big serving spoon). Cut into bars. 

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