These layered dark chocolate peppermint cookie bars are easy to make and so delicious!
I’ve had my eye on these chocolate peppermint bars since I first saw them in a Better Homes and Garden magazine. They’re so simple, and I love the look of all those layers. There’s a crust of chocolate cookie crumbs, followed by a creamy peppermint filling, and a topping of dark chocolate. It’s like a homemade peppermint patty with a satisfying cookie crunch. What’s not to love?
These chocolate peppermint bars are perfect for the holidays, or any time of the year really. They keep really well so you can make them up to a week ahead, or store them in the freezer and they’ll keep even longer.
baking tip:How parchment paper can make baking easier
For cookies, biscuits and scones: Line sheet pans with parchment paper before using. Prevent sticking without adding any extra grease and cleanup is as easy as throwing away the parchment.
For cakes: Line the bottoms of your cake pans with parchment paper and then either grease and flour, or coat with baking spray. You’ll never have a cake stick in your pan again!
For bars and breads: Line square or rectangular pans with parchment so that there’s a few inches of overhang on either side. When your baked good is ready to serve, use that overhang as a handle to lift it out of the pan. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!
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Chocolate Peppermint Bars
- 14 oz package chocolate sandwich cookies with cream filling (400 grams)
- 6 tablespoons butter (85 grams), melted
- 1/2 cup butter (1 stick, 113 grams), softened to room temperature
- 4 cups powdered sugar (455 grams )
- 1 teaspoon peppermint extract
- 1/4 cup milk (60 ml)
- 12 ounces quality semi or bittersweet chocolate (340 grams), chopped
- 2 tablespoons butter
- Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper or greased foil.
- In a food processor, pulse the cookies (do not remove filling) until they're fine crumbs. You can also place cookies in a ziplock bag and use a rolling pin to crush cookies. Add melted butter and stir until combined.
- Press cookie crumb mixture into the prepared pan. Bake for 10-12 minutes. Let cool completely.
- With an electric mixer, beat softened butter, powdered sugar, peppermint extract, and milk until smooth and creamy, about 2-3 minutes.
- Spread on top of cooled cookie crust. Freeze for 15 minutes.
- In a heatproof bowl set over a pot of simmering water, melt chocolate and butter just until no lumps remain, about 5 minutes. Stir until smooth.
- Spread chocolate over peppermint layer.
- Freeze for 15 minutes or chill in the fridge for 30 minutes before slicing.
- For clean slices, dip a sharp knife into hot water and wipe dry in between each slice.