A quick note before we begin: You need a mixer to make this, unless you’re willing to have a serious workout. Even then…you need a mixer.
I struggled a little bit with this recipe, and didn’t know whether or not to even post it, due to the slightly disappointing end-product. However, this is a dessert I would make again, with some modifications. I’ve added these modifications in this recipe.
Let’s look at my progress anyway. I do not have a mixer. I used too much sugar. This is all fine.
Here’s how the bars turned out (there are marks on top because I use forks, not toothpicks).
Why is this happening. The combination of ingredients I used should not have yielded this color.
And then I flipped it.
Okay, we’re back in the game. We can work with this.
Then the frosting, which was straightforward. I just used a basic recipe, and put crushed peppermints on top. I thought crushing them would be pretty straightforward (similar to crushing cookies for a cake crust), but these things were indestructible. How could I get them into a bunch of little pieces?
And then I accidentally dropped one onto the floor. That thing shattered like glass.
So I repeatedly dropped the bag onto the floor, again and again, to get it down to the powdery shards. If you use a similar method, be careful. The sharp pieces may end up piercing the bag after only a few drops.
I’m really glad we’re not a food website, because I have never seen a suggestion like this on a food website.
One stick butter (room temperature)
½ cup sugar
Two tablespoons whole milk
One teaspoon vanilla extract
¼ cup raspberry preserves
Two cups flour
One teaspoon cinnamon
½ teaspoon salt
- Preheat oven to 350 degrees.
- Using a mixer and a large bowl, beat the stick of butter until it’s smooth and creamy.
- Add the sugar and beat until incorporated.
- Add the egg and beat for three minutes.
- Add the milk and vanilla; beat until incorporated.
- Add the preserves and beat for one minute.
- In a separate bowl (medium or large), combine all of the other ingredients and whisk together.
- Pour the mixture into the wet ingredients and beat until combined.
- Pour the dough into any dish (it will fit in a 9-inch pie pan, but you can use a larger dish for thinner bars) and put into the oven.
- For a 9-inch pan, it’ll take about 20 minutes, or until you insert a toothpick and it comes out clean (you can do this periodically; it won’t ruin the cake or anything).
You can start on the frosting now or when you take the finished bars out of the oven, as it will take quite a bit of time to cool.
One stick butter
2 ½ cups powdered sugar
One tablespoon milk
- Beat the butter until creamy.
- Add the powdered sugar and beat until incorporated.
- Add the milk. Beat.
Then crush some of the peppermints…er, however you like.
Once the cake has cooled, portion it into individual bars, and then frost each one. Sprinkle the peppermint pieces on top, and place one whole peppermint on each bar.
It will look way better than this. Happy Wintersday!