Peppermint Bars recipe

The peppermint bars formula is an exquisite sweetmeat for the holidays. Start with a chocolate crumb crust layer, followed by a layer of chocolate ganache, and then topped with a layer of fluffy peppermint cream! These bars can be served icy or at room temperature.

Ingredients
Crust:

Cookie Recipe

2 cups finely crushed chocolate wafer cookies

1 stick (1 cup) salted butter, melted

3 tablespoons granulated sugar

Ganache:

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Peppermint Filling:

1 cup powdered sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups heavy whipping cream, whipped

2/3 cup coarsely crushed peppermint candy canes

24 small candy canes (optional)

Hardware

Large bowl

2 x medium bowls

1-quart saucepan

13x9-inch baking pan

Mixer

Step 1: In a medium bowl, consolidate all crust ingredients.

Step 2: Press composition onto lowest of ungreased 13x9-inch baking pan; set aside.

Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.

Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.

Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.

Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.

Step 7: Add peppermint passage and powdered sugar, beat until level and creamy.

Step 8: Stir in crushed peppermint candy canes.

Step 9: gently fold in whipped cream until just mixed.

Step 10: Spread evenly over ganache layer.

Step 11: Sprinkle with more crushed candy canes if desired.

Step 12: Cover and ice for 4 hours. Can be served icy or at room temperature. If desired, a small candy can be settled on top of each square after cutting.

Makes 24 servings.

For more information on baking procedures and hardware used in this formula see our Baking Tips section.

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Peppermint Bars recipe