These Candy Cane Kiss Sugar Cookie Bars blend a classic sugar cookie base with peppermint crunch and a chocolatey Kiss center—holiday baking never tasted so sweet.
Why You’ll Love This Recipe
- Festive twist on a beloved sugar cookie—minty candy cane meets soft, buttery bars.
- Surprise chocolate Kiss in every square—kids and adults adore that gooey center.
- Easy holiday baking—no fancy rolling or cutters needed.
- Perfect for gift boxes or cookie swaps—bright red and white sprinkles cheer up any tray.
- Make-ahead friendly—bake today, share all week long.
- Crowd-pleasing sweet treats—great for parties, potlucks, or an after-dinner nibble.
- Customizable—swap in dark chocolate, drizzle white chocolate, or sprinkle sea salt for flair.
- Cozy, nostalgic flavor—reminds you of decorating the tree with family.
Ingredients
Let’s round up those pantry staples and a handful of candy canes for this festive sugar cookie bars recipe:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (Land O’Lakes works great)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup crushed candy cane pieces (about 8 standard candy canes)
- 24 Hershey’s Kisses, unwrapped (milk chocolate or peppermint-filled)
- ¼ cup powdered sugar, for a snowy finish
You can swap in gluten-free flour if needed, or use vegan butter and a flax “egg” for a dairy-free twist.
Directions
Ready for some holiday magic? Here’s how to turn those ingredients into show-stopping bars:
- Preheat and prep your pan.
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over to lift out bars later. - Whisk dry stuff.
In a medium bowl, whisk flour, baking powder, and salt until evenly combined—this helps the bars bake up fluffier. - Cream the sugars and butter.
In a large bowl or stand mixer, beat softened butter with granulated and brown sugars on medium speed until light and fluffy (about 2–3 minutes). - Add egg and vanilla.
Crack in the egg, pour in vanilla extract, and beat until fully incorporated—scrape down the sides so every bit mixes in nicely. - Combine wet and dry.
Gradually add the flour mixture to the butter-sugar mix, stirring until just combined (don’t overmix or bars can turn tough). - Fold in crushed candy canes.
Gently fold in those peppermint pieces—leave a few big chunks for extra crunch in every bite. - Press two-thirds of dough into pan.
Transfer most of the dough into your prepared pan and press evenly with your fingers or an offset spatula—aim for a smooth, flat layer. - Bake the base.
Bake for 10 minutes; the edges should look set but the center still pale. - Add the Kisses and remaining dough.
Remove pan from oven. Unwrap Kisses and arrange them in rows over the partially baked layer. Drop spoonfuls of the remaining dough around and between the Kisses—no need to be perfect. - Finish baking.
Return to oven for 12–15 minutes, or until the top is lightly golden and Kisses are just soft. - Cool and dust.
Let bars cool completely in the pan (about 30 minutes). Lift out with parchment overhang, cut into 24 squares, and dust with powdered sugar for that snowy holiday look.
Servings & Timing
Makes 24 bars
Prep Time: 20 minutes
Bake Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Variations
- White-chocolate drizzle: melt ¼ cup white chips, drizzle over cooled bars.
- Dark-chocolate Kisses: swap milk for extra-rich flavor.
- Gluten-free: use 1:1 gluten-free flour.
- Vegan: replace butter with coconut oil and egg with flax “egg.”
- Mini bites: press into a muffin tin for adorable single-serve treats.
- Salted caramel: top each Kiss with a drop of caramel sauce and sea salt.
Storage & Reheating
Store bars in an airtight container at room temperature for up to 5 days; layer with parchment to avoid sticking. For longer life, freeze individual squares in a sealed bag for up to 2 months—thaw at room temp before serving. No reheating needed, though a 5-second zap in the microwave revives that gooey center.
FAQs
Q: Why are my bars too crumbly?
A: If dough feels dry, stir in a teaspoon of milk before pressing into the pan.
Q: Can I use peppermint candy instead of candy canes?
A: Absolutely—peppermints or crushed peppermints work just as well.
Q: The Kisses sunk—what happened?
A: Make sure you briefly bake the base first so it’s firm enough to hold each chocolate.
Q: How do I crush candy canes easily?
A: Pop them into a sealed zip-top bag and whack with a rolling pin or heavy pan.
Q: Can I make the dough ahead of time?
A: Yes, chill it up to 24 hours—bring to room temperature before pressing into the pan.
Q: Are these dairy-free or nut-free?
A: Use dairy-free butter and egg substitute for vegan; recipe is nut-free by default.
Q: What pan size is best?
A: A standard 9×13-inch pan gives that ideal thickness; smaller pans make thicker bars.
Q: Can I double the recipe?
A: Sure—just bake in two pans or a larger sheet, adjusting bake time slightly if needed.
Conclusion
Candy Cane Kiss Sugar Cookie Bars are a festive, fuss-free treat that brings holiday cheer to any gathering. From the peppermint crunch to that melty Kiss surprise, every bite feels like a winter wonderland. Give this recipe a try, leave a comment with your twist, and don’t forget to explore more festive baking ideas on the blog!
Candy Cane Kiss Sugar Cookie Bars
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup crushed candy cane pieces about 8 candy canes
- 24 Hershey's Kisses unwrapped
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving edges overhanging.
- In a medium bowl, whisk together flour, baking powder, and salt until well blended.
- Beat softened butter with granulated and brown sugars on medium speed until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until fully incorporated, scraping down bowl sides as needed.
- Gradually add the flour mixture to the butter-sugar batter, stirring until just combined.
- Gently fold in crushed candy cane pieces, leaving some larger bits for extra crunch.
- Press two-thirds of the dough evenly into the prepared pan using your fingers or an offset spatula.
- Bake for 10 minutes, until edges look set and center is still pale.
- Remove from oven, arrange unwrapped Hershey's Kisses in rows, and drop spoonfuls of remaining dough around them.
- Return to oven for 12–15 minutes, until top is lightly golden and Kisses are softened.
- Allow bars to cool fully in the pan (about 30 minutes), then lift out with parchment and dust with powdered sugar.
