Red Velvet Ooey Gooey Bars

Easy but impressive. They’re the perfect holiday treat!

1 box 15.25oz red velvet cake mix   
1 egg
1/2 cup 1 stick butter, melted

1 package 8oz cream cheese, softened
2 eggs
1 teaspoon vanilla
1 box 16oz powdered sugar (3¾  cup)

Sprinkles

• Preheat oven to 350°F. 
• Grease a 9x13-inch baking dish and set aside.
• In a medium bowl, mix the dry cake mix, egg and butter until well combined. 
• Press into the bottom of the prepared pan. 
• Set aside.
• In a separate medium mixing bowl, beat the cream cheese with an electric mixer until smooth. 
• Add the eggs and beat until thoroughly combined. 
• Add the powdered sugar and beat until combined. 
• Evenly pour the cream cheese mixture over the cake mix layer, spreading and leveling with a spatula. 
• Top with sprinkles.
• Bake 27-35 minutes, or until set but still "gooey" in the middle

Yield: 24 Bars

Recipe: A Night Owl

Candy Cane Shortbread Bars

These buttery shortbread just melt in your mouth and if you like peppermint you will love this recipe

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour

BUTTERCREAM:
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
2 drops red food coloring, optional

TOPPING:
9 ounces white baking chocolate, melted and cooled slightly
3/4 cup crushed candy canes (about 10 regular)

• Preheat oven to 350°. 
• Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
• In a large bowl, cream butter and brown sugar until light and fluffy. 
• Beat in egg yolk and extract. 
• Gradually beat in flour. 
• Press evenly into prepared pan.
• Bake 16-19 minutes or until edges are brown. 
• Cool completely in pan on a wire rack.
• In a bowl, combine buttercream ingredients; beat until smooth. 
• Spread over shortbread. 
• Carefully spread white chocolate over top. 
• Sprinkle with candy canes; let stand until set.
• Lifting with parchment paper, remove shortbread from pan. 
• Cut into bars

Recipe: Taste of  Home