Best Chocolate Peppermint Bars Recipes

CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
• Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
• Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
• Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
• In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
• Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
• Let squares sit at room temperature until chocolate is set, at least 1 hour.

PEPPERMINT CHOCOLATE BARS

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla. Add the chocolate mixture and mix well. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter, sugar and extract until light and fluffy. Add enough cream until frosting reaches spreading consistency. Frost cooled bars. Melt chocolate and butter; drizzle over frosting. Cut into bars.

CHOCOLATE PEPPERMINT BARS

Steps:

• For Layer#1:.
• Melt chocolate and butter, stirring frequently.
• Cream eggs and sugar; add flour and chocolate mixture.
• Mix well and spread in 8x8 pan.
• Bake at 350F for 20 min; turn oven off and bake 5 min more.
• Let cool.
• For Layer#2:.
• Cream sugar and butter together.
• Blend in cream and extract.
• Spread on cooled crust layer and refrigerate until chilled.
• For Layer#3:.
• Melt chocolate and butter together; pour over peppermint layer.
• Chill& cut into small squares (this is rich!).

CHOCOLATE PEPPERMINT COOKIE BARS

Steps:

• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and almond extract until blended. On low speed, gradually beat in flour mixture until blended.
• Divide dough in half; flatten into rounds. Between 2 sheets of waxed paper, roll each round to 1/4-inch thickness. Place dough on cookie sheet; refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove top sheet of waxed paper from dough; cut into 2 1/2 x 3/4-inch rectangles (reroll scraps once). On cookie sheets, place cookies 1 inch apart.
• Bake 12 to 14 minutes or until edges are golden. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chips are softened and can be stirred smooth. Drizzle melted chocolate over cookies. Sprinkle with crushed candies. Let stand until set. Store in airtight containers at room temperature.

CHOCOLATE PEPPERMINT CHEESECAKE BARS

Steps:

• Preheat oven to 350ºF.
• Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.
• Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely. Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
• Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine. Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.
• Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles. Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.
• Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly toward the center. Turn off the oven, and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.
• Garnish cheesecake bars with mints just before serving.

TRIPLE LAYER CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
• To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
• Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
• To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
• Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
• To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.