Can be a served as a snack or dessert.
White Chocolate Peppermint Bars
5 ounces white chocolate chips
1/4 cup butter
1/2 cup sugar
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1 cup flour
1/4 teaspoon baking powder
5 ounces mint chocolate candies (such as Andes Peppermint Crunch), chopped
Heat oven to 350 degrees. Line a 9 inch baking pan with foil, creating an overhang of foil to use as handles. Coat foil with cooking spray. In a saucepan over low heat, melt butter and white chocolate chips, stirring until well blended. In a large bowl, combine sugar, salt and eggs and beat at highest speed of mixer for 4 minutes. Mixture will at least triple in size and turn a very pale yellow. Reduce speed to low and add white chocolate mixture and vanilla. Stir together flour and baking powder. Stir dry ingredients into white chocolate mixture until just combined. Fold in mint chocolate candies. Bake 25-30 minutes or until lightly golden. Cool in the pan and then lift out by grabbing the foil and place on cutting board. Cut into squares.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011