Description
Delight in these festive Peppermint Cookie Bars, combining a buttery, crumbly cookie base with melted semi-sweet chocolate and crushed peppermint candies for a perfect holiday treat. These bars are easy to make, with a simple dough baked to golden perfection and topped with a luscious chocolate layer and refreshing peppermint crunch.
Ingredients
Scale
Cookie Base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
Toppings
- 1 cup semi-sweet chocolate chips
- Handful of crushed peppermint candies, holiday M&Ms, and a couple of crushed candy canes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 13 by 9-inch metal baking pan with parchment paper, ensuring the parchment hangs over the sides for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt until evenly combined, then set aside.
- Cream Butter and Sugar: Using a hand mixer, beat the softened butter and granulated sugar in a separate bowl until the mixture is fluffy and light in color, about 2-3 minutes.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract to the creamed mixture until fully incorporated.
- Combine Flour Mixture: Gradually add the flour and salt mixture to the wet ingredients, mixing until the dough just starts to come together but remains crumbly.
- Press Dough into Pan: Transfer the crumbly dough into the prepared pan. Using your hands or a spatula, spread it evenly and pat it down firmly. Use a fork to poke holes all over the surface to prevent bubbling during baking.
- Bake the Base: Bake in the preheated oven for 25-26 minutes, or until the edges are golden brown and the surface looks set.
- Add Chocolate Chips: Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot crust.
- Melt Chocolate: Return the pan to the oven for 1 minute, just enough to soften and melt the chocolate chips. Remove and use a spatula to spread the melted chocolate evenly over the cookie base.
- Sprinkle Peppermint: While the chocolate is still warm and spreadable, sprinkle the crushed peppermint candies, holiday M&Ms, and candy canes evenly on top.
- Cool and Slice: Allow the cookie bars to cool completely at room temperature until the chocolate topping has set firmly. Use the parchment to lift the bars out of the pan and cut into 12 equal squares before serving.
Notes
- Ensure butter is softened, not melted, for the best texture.
- You can customize toppings with your favorite holiday candies or nuts.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring bars to room temperature after refrigeration before serving to enjoy a softer texture.
