Chocolate Peppermint Bars
Indulge your sweet tooth this holiday season with these irresistible Chocolate Peppermint Bars! Featuring a fudgy cocoa-infused brownie base, a creamy peppermint frosting, and a decadent layer of melted chocolate topped with crunchy crushed candy canes, these bars are the perfect blend of rich chocolate and refreshing mint. With just 20 minutes of prep time, they’re an easy yet festive dessert for holiday parties, cookie exchanges, or cozy nights by the fire. These show-stopping treats boast a stunning three-layer design, making them as eye-catching as they are delicious. Whether you're searching for a crowd-pleasing dessert or a fun baking project, these Chocolate Peppermint Bars are the ultimate holiday indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 2 Large eggs
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder
- 0.25 teaspoon Salt
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoon Peppermint extract (for frosting)
- 1.5 cups Semi-sweet chocolate chips
- 2 teaspoons Vegetable oil
- 0.5 cup Crushed candy canes
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Stir in the vanilla and peppermint extracts.
Add the eggs, one at a time, whisking until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie layer cool completely in the pan.
For the frosting, beat together the powdered sugar, heavy cream, and peppermint extract until smooth and creamy. Spread the frosting evenly over the cooled brownie layer.
Place the pan in the refrigerator while preparing the chocolate topping.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Heat in 20-second intervals, stirring between each, until the chocolate is melted and smooth.
Pour the melted chocolate over the frosting layer, spreading it out evenly. Quickly sprinkle the crushed candy canes over the chocolate before it sets.
Chill the bars in the refrigerator for at least 1 hour, or until the chocolate topping is firm.
Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and serve.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 42.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
