Holiday Recipe Corner: "Southern Fried Bride's Peppermint Wonderland Bars"

Peppermint has been my favorite Christmas flavor since I was a little girl. I look forward all year long to the variety of peppermint treats this season brings. I created this recipe for a unique cookie to serve during the holidays or for a fun addition to a gathering or holiday cookie exchange.

Budget-Friendly Holiday Tip: For recipes using crushed peppermint, I save peppermint candies throughout the year. At Christmastime, I place the pieces of candy in a plastic sandwich bag and using a rolling pin, I gently crush the peppermints.

                       "Southern Fried Bride's Peppermint Wonderland Bars" 

1 cup light corn syrup

1/2 cup sugar

1 (7 oz.) jar marshmallow crème

6 cups toasted rice cereal

1 1/3 cups Andes peppermint baking chips

1/2 teaspoon peppermint extract

10 peppermint candies, crushed

Line 13 x 9 baking dish with wax paper. In large saucepan, combine corn syrup and sugar. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Add marshmallow creme and stir well until mixture is well blended. Remove from heat. Add cereal to mixture, stirring until well coated. Press into bottom of baking pan. Refrigerate 15-20 minutes, then remove from refrigerator to add topping.

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. Grasp both ends of wax paper and remove cookie mixture with wax paper from baking dish. Place mixture and wax paper with mixture face down onto cutting board. Remove wax paper. Cut into bite-size bars to serve. Enjoy!