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Peppermint Bark Cookie Bars Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 16 bars

Description

These Peppermint Bark Cookie Bars combine a rich, fudgy chocolate chunk cookie base with a creamy peppermint white chocolate frosting, topped with festive crushed candy canes. Perfectly balancing chocolate and mint flavors, these bars are an ideal holiday treat or anytime dessert.

Ingredients

Chocolate Chunk Cookie Base

  • 1 and ¼ cups (150g) all-purpose flour
  • ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped

Peppermint White Chocolate Frosting

  • 2 ounces (57g) white chocolate, coarsely chopped
  • ¼ cup (57g) unsalted butter, softened to room temperature
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon peppermint extract
  • ⅛ teaspoon salt
  • 1 to 2 Tablespoons (15-30mL) heavy cream
  • 1 ounce (26g) white chocolate, finely chopped
  • 3 candy canes, crushed

Instructions

  1. Chocolate Chunk Cookie Base Preparation: Preheat your oven to 350ºF (177ºC). Line an 8-inch square baking pan with foil or parchment paper, then lightly spray with nonstick spray. In a medium bowl, whisk together the flour, Dutch cocoa powder, baking soda, and salt. This ensures even distribution of dry ingredients for a uniform cookie texture.
  2. Creaming Butter and Sugar: In a large mixing bowl using a handheld mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy. This step introduces air into the mixture, providing a tender crumb.
  3. Add Egg and Vanilla: Reduce mixer speed to medium and add the room temperature egg and vanilla extract. Beat until fully combined, ensuring a smooth batter.
  4. Incorporate Dry Ingredients and Chocolate: With mixer on low, slowly add the flour and cocoa mixture. Beat just until combined—do not overmix to avoid toughness. Fold in the coarsely chopped semi-sweet chocolate until evenly distributed.
  5. Bake the Cookie Base: Press the cookie dough evenly into the prepared pan. Bake for 22 to 24 minutes until the edges are set and the center is no longer shiny. Remove from oven and optionally run a spoon around the edges to press down any risen dough portions. Allow the cookie base to cool completely before frosting.
  6. Melt White Chocolate: Melt 2 ounces of white chocolate using a double boiler, stovetop in a small saucepan over low heat, or microwave in short bursts. Let it cool at room temperature for at least 20 minutes to prevent melting the frosting butter.
  7. Prepare Peppermint White Chocolate Frosting: In a medium bowl or stand mixer, beat the softened butter on medium speed for 1 minute. Reduce speed to low and gradually add the powdered sugar, letting it begin to come together.
  8. Add Melted White Chocolate: Stir the cooled melted white chocolate until smooth, then add it to the butter and sugar mixture. Beat on medium speed for 2 minutes until creamy and fully combined.
  9. Flavor and Adjust Consistency: Reduce mixer speed to low. Add vanilla extract, peppermint extract, and salt. Slowly incorporate 1 to 2 tablespoons of heavy cream, stopping when the frosting reaches your desired spreadable consistency.
  10. Fold in White Chocolate and Assemble: Stir in the finely chopped white chocolate until evenly mixed. Using a small offset spatula, evenly spread the frosting over the cooled cookie base.
  11. Garnish and Slice: Sprinkle crushed candy canes on top as a festive garnish. Slice into 16 pieces or your preferred size. Store covered at room temperature for up to 3 days or freeze baked bars for up to 2 months. Cookie dough can also be frozen for up to 3 months; thaw fully before baking.

Notes

  • Ensure the egg and butter are at room temperature for best mixing results.
  • Do not overmix the dough after adding flour to keep the bars tender.
  • Cooling the melted white chocolate prevents the butter in the frosting from melting, which helps achieve the right texture.
  • Adjust heavy cream quantity in frosting to achieve desired spreadability.
  • Bars keep well at room temperature covered up to 3 days; freezing extends shelf life.
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peppermint-bark-cookie-bars-recipe/