Peppermint Divinity Bars

Ingredients

• 1 tablespoon double-acting baking powder 
• 1.3 cups butter softened
• 0.3 cup plus light
• 2 large egg whites 
• 3 cups flour all-purpose
• 1 teaspoon kosher salt 
• 0.8 cup peppermint candies hard divided crushed
• 0.3 teaspoon peppermint extract 
• 2 cups sugar divided
• 1  vanilla pod 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• whisk
• blender
• stand mixer
• offset spatula
• butter knife
• candy thermometer

Directions

1. Preheat oven to 37
2. Stir together first 3 ingredients.
3. Split vanilla bean; scrape seeds into bowl of a heavy-duty electric stand mixer.
4. Add butter and 1 cup sugar; beat at medium speed 2 minutes or until creamy.
5. Add flour mixture; beat until blended.
6. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease parchment paper. Press dough into bottom of prepared pan.
7. Bake at 375 for 20 minutes or until edges are golden brown.
8. Meanwhile, stir together corn syrup, 1/4 cup water, and remaining 1 cup sugar in a small saucepan over high heat, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 250 (7 to 8 minutes).
9. While syrup cooks, beat egg whites at medium speed, using whisk attachment, until foamy.
10. When syrup reaches 250, beat egg whites at medium-high speed until soft peaks form. While mixer is running, gradually add hot syrup to egg whites. Increase speed to high; beat until stiff peaks form. (
11. Mixture should still be warm.)
12. Add vanilla and peppermint extracts, and beat at medium speed just until combined. Fold in 1/2 cup peppermint candies.
13. Working quickly, spread mixture on warm cookie base, using a butter knife or offset spatula.
14. Sprinkle with remaining 1/4 cup crushed peppermints, and cool.
15. Lift mixture from pan, using parchment paper sides as handles; cut into 32 bars.