White Chocolate Peppermint Bars (No Bake!)
First Layer:
Combine:
1/2 cup butter, melted
2 T white chocolate instant pudding mix
1/2 cup powdered sugar
1 egg, slightly beaten (can use ultra-pasteurized egg beaters or egg whites)
2 cups Nilla Wafer crumbs
1 cup finely ground nuts (I used almond meal, but walnuts or pecans also work nicely.)
Press the mixture into the bottom of a 9×13 inch pan. Refrigerate for one hour.
Second Layer:
Beat together:
3/4 cups butter, melted
4 T peppermint schnapps (The clear variety. If you use Creme de Menthe, your filling will be green. Which is also pretty, but not what I was going for here).
3 cups powdered sugar
4 T instant white chocolate pudding mix
red food coloring (I used a small squirt of Americolor Super Red gel food coloring)
Beat together and spread over the first layer. Refrigerate until set (at least 30 minutes).
Third Layer:
Melt 1/2 cup butter and 2 cups chocolate chips together. Mix, and spread over the second layer. If desired, melt some red candy melts and dollop the red chocolate on top of the white. While both the red and the white chocolates are still warm, use a toothpick to swirl the red and white chocolate together to create a marbleized effect.
Refrigerate for 20 minutes.
Cut into small bars, and take care not to touch the top of the bars when cutting to avoid fingerprints. Store in the refrigerator.
