Chocolate Peppermint Bars
These layered dark chocolate peppermint cookie bars are easy to make and so delicious!
- 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.
Make ahead: These bars can be stored in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.
Recipe adapted from Better Homes and Gardens.
Calories: 301kcal, Carbohydrates: 40g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 21mg, Sodium: 160mg, Potassium: 129mg, Fiber: 1g, Sugar: 31g, Vitamin A: 239IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 2mg