Peppermint White Chocolate Blondies with Icing
These peppermint white chocolate blondies are soft, chewy, buttery bars made from scratch, with white chocolate chips and crushed candy canes stirred right into the batter. A peppermint buttercream icing goes on top, finished with more crushed candy cane. There are no tricky steps, so they’re an easy addition to any holiday cookie tray.
Servings 24 bars
Calories 260kcal
Equipment
Ingredients
Blondies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1 cup coarsely crushed peppermint candies about 12 candy canes, divided
Icing
- 2 cups powdered sugar
- 1/4 cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 3 tablespoons heavy cream
Instructions
- Crush the candy canes. Place the candy canes in a zip-top bag and crush them with a rolling pin into coarse pieces, about 1 cup in all. Set half aside for the topping.
- Make the batter. Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper and grease it with butter. Beat the butter and sugar in a mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated, then beat in the vanilla and salt. Add the flour on low speed, mixing just until combined. Stir in the white chocolate chips and 1/2 cup of the crushed candy canes.
- Bake and cool. Spread the batter in the prepared pan and smooth the top with an offset spatula. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool completely in the pan.
- Make the icing. Beat the powdered sugar, softened butter, vanilla, and peppermint extract in a medium bowl with a hand mixer. Add the heavy cream and beat until the icing is a spreadable consistency.
- Ice and chill. Spread the icing over the cooled blondies and sprinkle with the reserved crushed candy canes. Refrigerate until the icing sets, then cut into squares.
Notes
- Let the butter soften to room temperature before you start so it beats up smooth and fluffy with the sugar.
- Start checking at 20 minutes, since overbaked blondies turn dry instead of chewy.
- For clean squares, cut once the icing has set and wipe your knife between cuts.
