Tuesday, December 11, 2012
Recipe Source: Virtual Goody Plate
Posted by Lara.
1 package (17.5-ounces) sugar cookie mix
2 Tbs. all-purpose flour
1/2 cup butter, cut into 6-8 chunks
4 egg yolks
1 can (14-oz) sweetened condensed milk
3/4 tsp. peppermint extract (I recommend the Watkins brand found at Walmart--it's cheaper and better tasting than other brands)
1/2 cup crushed peppermint candies (it took about 6 candy canes)
WHITE CHOCOLATE GANACHE:
1/4 cup whipping cream (I used whole milk instead)
6 oz. chopped white baking chocolate (I recommend the Ghirardelli brand)
Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set pan aside.
For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract. Stir in crushed candies. Carefully pour filling over hot crust. Bake at 350 degrees for 15 to 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover; chill for 30 minutes or until cool.
For ganache, in a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white chocolate (do not stir.) Let stand 5 minutes. Stir until smooth. Cool about 5 minutes before using.
Pour White Chocolate Ganache over top of baked mixture, spreading evenly. Cover and chill again about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. (note: they'll be much easier to cut if allowed to sit at room temperature for 20 minutes or so first. Makes 36 bars.
TO STORE: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.