Best 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.

PEPPERMINT BARS

Steps:

• 1. Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
• 2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
• 3. Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
• 4. Microwave chocolate and remaining 8 tablespoons (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

PEPPERMINT BARS

Steps:

• Preheat oven to 350 degrees F(175 degrees C) and grease a 9x13-inch pan.
• Cream butter and sugar. Beat in egg, peppermint extract, and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy. Spread evenly into the greased pan.
• Bake until firm, about 25 minutes.
• After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting.

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.

PEPPERMINT BARS FROM MCCORMICK®

Steps:

• Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
• Meanwhile, for the Filling, beat confectioners' sugar, melted butter, cream, peppermint extract and Berry color in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
• For the Glaze, microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

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.

PEPPERMINT CHEESECAKE BARS

Steps:

• Crust:.
• In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside.
• Chocolate Layer:.
• In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes.
• Peppermint Filling:.
• In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside.
• In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired.
• Cover pan and freeze for 4 hours.
• This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.

TOFFEE BARS WITH PEPPERMINT

Steps:

• Preheat oven to 350°.
• Cream butter and brown sugar until light and fluffy.
• Add vanilla, egg, flour and salt.
• Stir well.
• Spread in greased 9x13 pan.
• Bake for 25 minutes.
• Remove from oven and spread with melted chocolate.
• Sprinkle with ground peppermint.
• Cut immediately and enjoy!

PEPPERMINT TRUFFLE BARS

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 teaspoon butter. In a large bowl, combine the flour, confectioners' sugar and salt. Add vanilla and remaining butter; cut in butter until mixture resembles fine crumbs. Pat into prepared pan. , Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack., In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside., In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in extract and chocolate mixture. Pour over crust. Bake for 30-35 minutes or until center is almost set. Cool completely in pan on a wire rack., Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator.

PEPPERMINT OAT BARS

Steps:

• In a large bowl, combine the flour, oats, sugar and butter. Stir in nuts (mixture will be crumbly). Set aside 3/4 cup for topping. , Press the remaining mixture into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese until fluffy. Beat in egg and vanilla. Stir in chocolate chips and peppermint candies. , Pour over crust; sprinkle with reserved crumb mixture. Bake at 350° for 20-22 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Store in refrigerator.

ANDES PEPPERMINT CRUNCH COOKIE DOUGH TRUFFLE BARS

Steps:

• For the cookie dough: Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up. Add flour and salt. Mix just until combined. Mixture will be crumbly. Add vanilla extract and milk. Mix until dough is soft.
• Unwrap Andes mints and chop into smaller pieces and pour into dough with mini chocolate chips. Beat to combine. Line a 8"by8" pan with parchment paper or tin foil, over the top edge. Empty the cookie dough into the pan and gently press dough into the pan with your fingers.
• For the truffle topping: In a microwave safe bowl, combine additional chopped Andes mints with heavy cream. Microwave on high in 30 seconds increments, stirring each time until melted. Remove bowl from microwave (careful, it's hot!). Whisk together until chocolate starts to melt. Allow chocolate to cool for 15 minutes. Pour melted chocolate over top of cookie dough and then refrigerate until firm. Remove from refrigerator 10 minutes before cutting. Lift parchment paper out of pan and cut bars into squares. Wrap with mini cupcake wrappers if sticky.

PEPPERMINT BARS

Steps:

• Preheat oven to 350 degrees. Prepare brownie mix as directed on package. Spread in foil lined 15 x 10 x 1 inch baking pan.
• Cook 15 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
• Meanwhile, beat confectioners sugar with 7 tablespoons of melted butter, the cream, and peppermint extract in a large bowl on medium speed with electric mixer until well blended and smooth. Spread evenly over the cooled brownie. Refrigerate 30 minutes.
• Microwave the Chocolate and the remaining 1/2 cup (1 stick) butter on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies.

PEPPERMINT BARS RECIPE

Steps:

• Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
• Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
• Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.