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Peppermint Bark Bars | Recipe via DisplacedHousewife Rebecca Firth

Peppermint Bark Cookie Bars

Picture your very favorite chocolate chip cookie dough without chocolate chips or chunks. Work with me here... We press 3/4s of the dough into an 8X10 baking dish and then cover it in chocolate peppermint ganache and then drizzles of white chocolate ganache. The whole lot gets showered in crushed peppermint candies, we throw the remaining bits of dough randomly over the top and then scrape any last drizzle-y bits of both ganaches over the top. Delicious.
5 from 1 vote
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Course: Dessert
Cuisine: Cookies
Keyword: Bar Cookies, Peppermint Bar, Chocolate, Dessert
Servings: 15 Bar Cookies

Ingredients

Dark Chocolate Ganache

  • 1 cup (120 g) dark chocolate finely chopped
  • 3/4 cup (180 ml) heavy whipping cream
  • 1/2 teaspoon pure peppermint extract

White Chocolate Ganache

  • ½ cup (60 g) white chocolate finely chopped
  • 1/4 cup (60 ml) heavy whipping cream
  • 1 teaspoon AmeriColor Bright White optional; see note above

For The Cookie Dough

  • 10 tablespoons (142 g) unsalted butter room temperature
  • 1 cup (210 g) brown sugar packed
  • 1/2 cup (96 g) granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup (118 ml) sunflower seed oil or other neutral oil
  • 1 tablespoon (15 ml) milk room temperature
  • 1 tablespoon (15 ml) real vanilla extract
  • 2 cups (272 g) all-purpose flour
  • 1 cup (136 g) bread flour
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt

To Garnish

  • ¾ cup (115 g or 4 oz) crushed peppermint candies

Instructions

For the Ganache

  • To make the dark chocolate ganache, in a medium, heat-safe bowl add the dark chocolate, cream and peppermint extract and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until almost melted. Stir frequently until melted and smooth. Take off of the heat and stir every couple of minutes to help it cool, stay fluid and thicken.
  • In another medium, heat-safe bowl add the white chocolate and cream and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until almost melted. Stir frequently until melted and smooth. Take off of the heat and stir every couple of minutes to help it cool, stay fluid and thicken. As it cools, stir in the Bright White (if using).

For the Cookie

  • Preheat your oven to 350°F (177°C) and grease a 8X10 baking dish and line with parchment paper, letting the excess hang over the sides.
  • In an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and mix on medium for 4 minutes, or until light and well blended. With the mixer on low, add in the eggs, one at a time, completely mixing the first before adding the second. Take care to scrape down the sides and bottom of the bowl so that everything is incorporated. Add the oil, milk and vanilla and mix for 1 minute more.
  • In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the butter mixture and mix on low until just combined.

To Assemble

  • Put 3/4s of the dough in the bottom of the prepared pan. Pour the cooled dark chocolate ganache over the dough, then drizzle the white chocolate over the top; reserve a small bit of dark chocolate and white chocolate. Sprinkle the crushed peppermint over the top. Drop clumps of the remaining 1/4 of dough over the top. Drizzle the remaining dark and white chocolate over the top. Bake in the center of the oven for 30-35 minutes. Let cool completely before removing from the pan and cutting. To get really clean cuts, place in the fridge for an hour or so before cutting, cleaning the knife between cuts.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo