Peppermint Bars
Indulge in the festive magic of these irresistible Peppermint Bars—a triple-layer treat that’s as stunning as it is delicious! This show-stopping dessert starts with a rich, fudgy brownie base infused with hints of vanilla, topped by a creamy layer of peppermint buttercream that’s perfectly balanced in sweetness. Finally, a glossy chocolate ganache steals the spotlight, crowned with a sprinkle of crushed peppermint candies for a delightful crunch and holiday flair. With just 20 minutes of prep time and a combination of simple ingredients like cocoa powder, crushed peppermint, and semi-sweet chocolate, these bars are the ultimate crowd-pleaser for holiday gatherings or as an edible gift. Easy to make and beautifully layered, these peppermint bars bring the perfect harmony of chocolate and mint to your dessert table.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon salt
- 1.5 teaspoons peppermint extract
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup crushed peppermint candies
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Remove from heat and stir in 1 cup of granulated sugar and 0.75 cup of unsweetened cocoa powder until smooth.
Allow the mixture to cool slightly, then whisk in 4 eggs, one at a time, until fully combined.
Stir in 2 teaspoons of vanilla extract, 1 cup of all-purpose flour, and 0.5 teaspoon of salt to form a smooth brownie batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
In a medium mixing bowl, beat together 0.5 cup of softened unsalted butter, 1.5 teaspoons of peppermint extract, 2 cups of powdered sugar, and 2 tablespoons of heavy cream until light and fluffy. Spread this peppermint layer evenly over the cooled brownie base.
For the chocolate topping, melt 1.5 cups of semi-sweet chocolate chips with 2 tablespoons of unsalted butter in a heatproof bowl over a pot of simmering water, stirring until smooth.
Pour the melted chocolate over the peppermint layer and spread evenly. Sprinkle 0.5 cup of crushed peppermint candies on top.
Refrigerate the bars for at least 30 minutes to set the layers. Once chilled, cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 43.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 163 mg | 3% | |
*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.
