Peppermint Bark Cookie Bars Recipe
Prep Time:
2 hours, 40 minutes
Cook Time:
25 minutes
Servings:
20 bars
Ingredients
  • 1¾ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces dark chocolate, coarsely chopped
  • 8 ounces white chocolate, coarsely chopped
  • ½ cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ teaspoon salt
  • 3 tablespoons heavy cream
  • ½ cup crushed candy canes
Directions
  1. Preheat oven to 350 F.
  2. Line a 9x13-inch pan with parchment paper, leaving some overhang.
  3. To start the cookie bars, whisk the flour, cocoa powder, baking soda, and salt in a bowl.
  4. In a separate bowl, use an electric mixer to cream the butter and both sugars until light and fluffy, about 3-4 minutes.
  5. Beat the eggs into the creamed butter one at a time, followed by the vanilla.
  6. Mix in flour mixture on low speed until just combined.
  7. Fold in the dark chocolate chunks.
  8. Press dough evenly into the prepared pan.
  9. Bake for 25-28 minutes, until the edges are set and the center is just firm. Let cool completely in the pan.
  10. To start the frosting, microwave the chopped white chocolate in 30-second intervals, stirring between each, until melted and smooth. Let cool for 10 minutes.
  11. Meanwhile, beat the butter until creamy, about 2 minutes.
  12. Beat in the melted and cooled white chocolate.
  13. Add the powdered sugar, vanilla extract, peppermint extract, and salt. Beat on low until combined.
  14. Add the cream, 1 tablespoon at a time, beating until the mixture is spreadable. Add an extra tablespoon of cream if needed to get the proper frosting consistency.
  15. Fold in the crushed candy canes, reserving about 2 tablespoons for garnish.
  16. Spread the frosting evenly over the cooled cookie base.
  17. Refrigerate for 2-3 hours, until set.
  18. Lift bars from the pan using the parchment overhang. Cut into 20 bars with a sharp knife, wiping the blade between cuts if needed.
  19. Finish by sprinkling with remaining crushed candy canes.