Cookie Exchange: Peppermint Wonderland Bars

Budget-Friendly Tip: I save peppermint candies throughout the year and at Christmastime, I have plenty for recipes calling for peppermint candies. For a crushed peppermint topping, I place the pieces of candy into a plastic bag, set it on a cutting board and roll over the bag with a rolling pin until the candies are crushed. 

"Southern Fried Bride’s Peppermint Wonderland Bars" 

1 cup light corn syrup 

1/2 cup sugar

1 (7 oz.) jar marshmallow creme

6 cups toasted rice cereal 

1 1/3 cups white chocolate morsels 

1 teaspoon peppermint extract 

12 peppermint candies, crushed

Coat 13 x 9 x 2-inch baking pan with wax paper. Combine corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Add in marshmallow creme and stir well until mixture is well blended. Remove from heat. Add cereal to mixture, stirring until well coated. Press onto bottom of prepared baking pan. Refrigerate 15-20 minutes, then remove from refrigerator. Prepare peppermint candies by placing in a plastic bag, set on a cutting board and roll over the bag with a rolling pin until the candies are crushed. Set aside.  Microwave white chocolate morsels in large, microwave-safe bowl for 1 minute. Stir. Microwave at additional 10-to 20-second intervals,stirring between intervals until smooth. Stir in crushed peppermints and peppermint extract until well blended. Spread evenly over cereal mixture. Refrigerate for 15-20 minutes or until topping is firm. Cut into bite-size bars. Makes 28 bars. Enjoy!