Peppermint Blondies with White Chocolate Peppermint Frosting
  • 12 ounces white chocolate, chopped
  • ½ cup butter (1 stick)
  • ½ cup granulated sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 1 teaspoon peppermint extract
  • 1½ cups all-purpose flour
  • 1 cup mini chocolate chips
For the frosting:
  • 6 ounces white baking chocolate
  • 2½ cups powdered sugar, divided
  • ½ cup butter, softened
  • ⅓ cup sour cream
  • ½ teaspoon vanilla
  • ½ teaspoon peppermint extract
  • ¼ teaspoon salt
  • 1 cup Andes peppermint chips, or crushed candy canes
  1. Preheat oven to 350. Grease a 9x13 pan and set aside.
  2. In a medium saucepan, melt chocolate over low heat until smooth. Remove from heat and stir in butter until melted. Whisk in the sugar, eggs, and extracts until smooth. Stir in the flour to combine. Pour batter into prepared pan.
  3. Bake for 28 to 30 minutes, or until the top is light brown and the edges begin to pull away from the side of the pan. Immediately sprinkle mini chocolate chips over the top. Allow to cool completely on a wire rack.
For the frosting:
  1. In a small saucepan, melt the white chocolate over low heat until melted and smooth. Set aside until lukewarm. In a large mixing bowl, combine butter and 1¾ cups of powdered sugar. Beat on low speed until combined. Add in sour cream, extracts, and salt and beat until combined. Beat in additional 1¾ cups powdered sugar, and melted white chocolate until combined.
  2. Stir over cooled bars and top with peppermint chips or candy pieces, if desired.
from Better Homes and Gardens, Christmas Cookies 2012
Recipe by Kitchen Meets Girl at