My cousin brought Candy Cane Kiss Cookie Bars to my cookie exchange party last year and my husband talked about how good they were for days! These have all of my favorites…..white chocolate, candy cane, frosting, delicious buttery cookie batter. Oh man! If you are needing to make a large amount of cookies, make bars and slice them in to small bars, easy peasy.
It’s the 12 Days of Christmas Cookies and we are half way through the sugar rush!Print
Candy Cane Kiss Cookie Bars
These have all of my favorites…..white chocolate, candy cane, frosting, delicious buttery cookie batter. Oh man! If you are needing to make a large amount of cookies, make bars and slice them in to small bars, easy peasy.
For the cookie bars:
1 cup salted butter, soft at room temperature
1 1/2 cups sugar
1 1/2 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups finely chopped Hershey’s candy cane kisses (I used about 50)
For the frosting:
4 oz cream cheese, soft at room temperature
1/2 cup salted butter, soft at room temperature
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
3 Tbsp heavy whipping cream (use 2Tbsp milk if you need to substitute)
1/2 cup chopped candy cane kisses (about 20) and extra kisses whole for topping
Preheat your oven to 350 degrees. Line a 9X13 cake pan with foil and spray with cooking spray.
To make the bars:
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in eggs and vanilla and mix well.
Add in flour, baking soda, salt and mix well until evenly combined.
Fold in chopped kisses. Press cookie dough in to prepared cake pan.
Bake at 350 for 20-25 minutes until light golden brown on top. Let cool completely before frosting.
To make the frosting:
Cream together the butter and cream cheese until smooth and fluffy. Add in the powdered sugar, vanilla and heavy whipping cream. Once frosting is your desired consistency, spread over cooled bars and sprinkle evenly with chopped kisses.
Cut the bars in to small squares or rectangles and top each bar with an unwrapped kiss. Enjoy!
I found this recipe from The Girl Who Ate Everything and altered it just slightly
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