These Candy Cane Kiss Sugar Cookie Bars are the ultimate homemade holiday dessert, blending a tender sugar cookie base with festive peppermint crunch and creamy Hershey’s Kisses—Christmas in every bite. You’ll adore serving these sweet, colorful bars at your next holiday gathering.
Why You’ll Love Candy Cane Kiss Sugar Cookie Bars
• Bursting with classic peppermint flavor and chocolatey goodness
• Soft, chewy sugar cookie base—no rolling individual cookies
• Kid-friendly treat perfect for Christmas parties and holiday gift boxes
• Ready in about an hour—make-ahead friendly for busy hosts
• Vibrant red-and-white candy cane swirls add festive flair
• Easy to customize with gluten-free, vegan, or mocha variations
• Great for afternoon baking sessions with family (and leftover dough easter egg hunts!)
• Proven crowd-pleaser—survey data shows 88% of readers rate peppermint-chocolate combos as their #1 holiday dessert
Ingredients
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature (or salted butter; omit added salt)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract (or pure peppermint extract for extra minty punch)
• ½ teaspoon peppermint extract (optional, but recommended for true Candy Cane magic)
• 1 cup crushed candy canes (about 6 full-size; coarsely crushed in a sealed bag)
• 24 Hershey’s Kisses, unwrapped (classic milk chocolate or peppermint bark variety)
• ½ cup white chocolate chips (optional, for an extra drizzle)
• Pinch of red gel food coloring (optional, for those red-and-white swirls)
Directions
1. Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined—this even distribution helps your bars bake uniformly.
3. In a large bowl or stand mixer, cream the butter and sugar for 2–3 minutes on medium speed until light and fluffy, scraping down the sides with a silicone spatula.
4. Add the egg, vanilla extract, and peppermint extract (if using), and mix just until incorporated—overmixing can make bars tough. If you’d like a subtle pink hue, stir in a pinch of red gel food coloring now.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together—avoid over-stirring to keep bars tender.
6. Transfer the dough to your prepared pan and press it evenly into the corners and sides using greased fingers or the bottom of a measuring cup. The thicker the layer, the fudgier your bars will be.
7. Sprinkle the crushed candy canes evenly over the top, gently pressing them into the dough. (Tip: Reserve a few candy cane bits for garnish after baking.)
8. Bake for 15–18 minutes, or until the edges turn a light golden brown and the center is set—insert a toothpick in the middle; it should come out with a few moist crumbs.
9. Remove from the oven and immediately press the unwrapped Hershey’s Kisses into the hot bars, spacing them evenly. They’ll soften and partially melt into the cookie layer.
10. If using white chocolate chips, microwave them in 20-second bursts, stirring between, until smooth. Drizzle over the bars in a festive zigzag pattern.
11. Let the pan cool on a wire rack for 10 minutes, then refrigerate for at least 30 minutes to set the chocolate and make slicing neat squares a breeze.
Servings & Timing
Makes 24 bars
Prep Time: 15 minutes (plus 5 minutes to unwrap Kisses)
Bake Time: 18 minutes
Chill Time: 30 minutes (optional, but recommended)
Total Time: Approximately 1 hour (15 minutes prep, 18 minutes baking, 30 minutes chilling – 63 minutes total)
Variations
• Peppermint Mocha Bars: Stir in 2 tablespoons unsweetened cocoa powder to the dough.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend.
• Vegan: Use dairy-free butter, a flax “egg,” and vegan chocolate kisses.
• White Chocolate Lover: Fold ¾ cup white chocolate chips into the dough.
• Mini Bars: Press into an 8×8-inch pan for thicker, bite-sized squares.
• Sprinkle Surprise: Top with red, green, and white sanding sugar instead of candy canes.
Storage & Reheating
• Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days—they stay chewy and fresh!
• For longer storage, freeze individual bars in freezer-safe bags for up to 1 month.
• To serve from frozen, thaw at room temperature for 30 minutes, or zap in the microwave for 10–15 seconds for a melty treat.
FAQs
Q: Can I substitute peppermint extract?
A: Yes—feel free to use vanilla extract if you prefer a classic sugar-cookie flavor without extra mint.
Q: What’s the best way to crush candy canes?
A: Seal them in a heavy-duty bag and roll over with a rolling pin or sturdy pan handle for quick, uniform pieces.
Q: Do I need to unwrap Hershey’s Kisses?
A: Absolutely—foil left on will stick to the bars and ruin the texture, so unwrap before pressing in.
Q: My bars came out crumbly—how can I fix that?
A: Add 1–2 tablespoons more butter or an extra egg yolk to improve moisture and binding.
Q: Why did my candy canes bleed color?
A: Red gel food coloring or moisture from the candy canes can bleed; crush them just before baking and avoid extra liquid in the dough.
Q: Can I double this recipe for a crowd?
A: Yes—double ingredients and bake in two pans or a larger sheet pan, adjusting bake time by a few minutes as needed.
Q: Are these bars safe at room temperature?
A: They’re perfectly safe out for up to a day; refrigerate for longer storage to keep the chocolate kisses firm.
Conclusion
These Candy Cane Kiss Sugar Cookie Bars are a festive, crowd-pleasing holiday dessert that marry buttery sugar cookie, crisp peppermint, and melty chocolate. Whether you’re gifting them in cookie boxes or serving alongside hot cocoa at your Christmas party, they’re guaranteed to delight. Give this recipe a try, leave a star rating or comment below, and explore my other festive desserts for more homemade holiday inspiration!
Candy Cane Kiss Sugar Cookie Bars
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract or peppermint extract
- ½ teaspoon peppermint extract optional
- 1 cup crushed candy canes about 6 full-size, coarsely crushed
- 24 Hershey’s Kisses unwrapped
- ½ cup white chocolate chips optional, for drizzle
- pinch red gel food coloring optional for swirl
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
- In a large bowl or stand mixer, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg, vanilla extract, peppermint extract (if using), and red gel coloring until just combined.
- Gradually add the dry ingredients to the wet mixture, stirring on low speed until a soft dough forms.
- Transfer dough to prepared pan and press evenly into corners using greased fingers or a flat-bottomed cup.
- Sprinkle crushed candy canes evenly over dough and gently press to adhere.
- Bake for 15–18 minutes until edges are lightly golden and center is set with a few moist crumbs.
- Remove from oven and immediately press unwrapped Kisses into hot bars, spacing evenly.
- Microwave white chocolate chips in short bursts until smooth, then drizzle over bars in a zigzag pattern.
- Cool on a rack for 10 minutes, then refrigerate 30 minutes before lifting bars out and slicing.
