Peppermint Bark Cookie Bars Recipe: Perfect Holiday Treat
Hey y’all! There’s something about peppermint that just screams holiday spirit, and these Peppermint Bark Cookie Bars are here to make your celebrations extra special. They’re a delightful blend of chocolatey goodness and refreshing peppermint, making them perfect for any festive gathering or cozy night in. Let’s get cooking!
Why You’ll Love This
- These bars combine the rich flavors of chocolate and peppermint for a festive treat.
- Perfectly portioned bars make serving a breeze at parties.
- Easy-to-follow recipe, great for bakers of all skill levels.
- The delightful crunch from the peppermint candies adds texture.
- They make great gifts wrapped in pretty boxes!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Directions
Step 1: Prepare the Base
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Step 3: Bake
Spread the dough evenly into a greased 9×13 inch baking dish. Bake for 20-25 minutes, or until golden brown. Remove from oven and cool completely on a wire rack.
Step 4: Add the Toppings
Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second increments and stirring until smooth. Spread evenly over the cooled cookie base. Melt the white chocolate chips the same way and drizzle over the semi-sweet layer. Sprinkle crushed peppermint candies on top.
Notes
- For an extra minty flavor, add a teaspoon of peppermint extract to the cookie dough (source).
- Use parchment paper to easily remove bars from the baking dish.
- Check your oven’s temperature accuracy with an oven thermometer (source).
Variations
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
- Dark Chocolate Lover: Use dark chocolate chips instead of semi-sweet for a more intense flavor.
- Nutty Twist: Add 1/2 cup of chopped walnuts to the cookie dough.
Required Equipment
- Mixing bowls
- Electric mixer
- 9×13 inch baking dish
- Microwave-safe bowls
- Wire rack
Storage Instructions
Store the Peppermint Bark Cookie Bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer for up to one month.
Suggested Pairings
Serve these bars with a hot cup of cocoa or a festive holiday cocktail. They also pair wonderfully with a scoop of vanilla ice cream.
Pro Tips
- Chill the bars for 10 minutes before cutting to ensure clean edges (source).
- Use a serrated knife for slicing through the peppermint topping.
- Let the bars cool completely before adding chocolate to prevent melting.
FAQ
- Can I use peppermint extract instead of candies? Yes, add 1 teaspoon of peppermint extract to the dough for more minty flavor.
- How do I prevent the chocolate from cracking? Allow the bars to come to room temperature before cutting and use a warm knife.
- Can I make these ahead of time? Absolutely! These bars can be made a day in advance and stored in an airtight container.
