Save This chaotic blend of chocolate, peppermint, and cookie crunch has become my holiday signature dessert. The perfect balance of minty freshness and rich chocolate creates an irresistible treat that disappears from holiday platters faster than you can say "seconds, please." What began as a kitchen experiment during a snowstorm has evolved into our most requested family tradition.
I created these bars when my daughter wanted to make something special for her teachers but we were short on time. The simple process and dramatic results made everyone happy, and now we make them every December while watching holiday movies.
Ingredients
- Cookie Base: Chocolate sandwich cookies crushed to fine crumbs forms the perfect chocolatey foundation
- Unsalted butter: helps bind the cookie base together while adding richness
- Peppermint Chocolate Layer: Dark chocolate provides deep flavor as the main component of these bars
- Milk chocolate: adds creaminess and balances the intensity of the dark chocolate
- Peppermint extract: infuses the classic holiday flavor throughout look for pure extract not imitation
- Rubble & Topping: Mini marshmallows create pockets of gooey sweetness throughout each bite
- Peppermint candies or candy canes: add festive color and intense mint flavor bursts
- White chocolate drizzle: provides visual contrast and an extra layer of sweetness
- Additional chocolate sandwich cookies: roughly broken offer textural contrast and visual appeal
Instructions
- Prepare the Pan:
- Line a 23x23 cm baking pan with parchment paper ensuring generous overhang on all sides. This parchment sling is crucial for easy removal later. Make sure to press the paper into corners for clean edges.
- Create the Cookie Base:
- In a medium bowl combine the finely crushed chocolate sandwich cookies with melted butter until the mixture resembles wet sand. Every crumb should be moistened. Press this mixture firmly into the prepared pan using the bottom of a measuring cup to create an even compact layer. Refrigerate for at least 15 minutes while preparing the next components.
- Prepare the Chocolate Layer:
- Melt dark and milk chocolate together using your preferred method. For stovetop use a double boiler stirring constantly until smooth. For microwave chop chocolate finely and heat in 30 second intervals stirring between each until completely melted. Once smooth incorporate the peppermint extract stirring thoroughly to distribute the flavor evenly.
- Assemble the Layers:
- Pour the melted chocolate mixture over the chilled cookie base using an offset spatula to spread it into an even layer reaching all corners. Work quickly before the chocolate begins to set. Immediately scatter the mini marshmallows crushed peppermint candies and broken cookie pieces across the surface gently pressing them into the chocolate to ensure they adhere.
- Add Finishing Touches:
- Melt white chocolate until smooth and fluid. Using a spoon or piping bag drizzle the white chocolate in decorative zigzag patterns across the entire surface. The contrast of white against dark chocolate creates visual appeal while adding another layer of flavor.
- Chill and Cut:
- Refrigerate the entire pan for a minimum of 2 hours or until completely firm. Patience is key here as cutting too early will result in messy edges. Once set grasp the parchment overhang to lift the entire slab from the pan. Using a sharp knife warmed under hot water and wiped dry cut into bars of desired size.
Save The crushed peppermint candies are my absolute favorite element of these bars. The way they provide little bursts of intense mint flavor against the smooth chocolate reminds me of sledding as a child and coming inside for hot chocolate with candy canes. My grandmother always said good food should transport you, and these bars certainly do that for me.
Storage Tips
These bars keep beautifully in an airtight container in the refrigerator for up to 10 days. For best results separate layers with parchment paper to prevent sticking. While refrigeration is recommended for maintaining the perfect texture they can remain at room temperature for up to 4 hours during serving which actually enhances the flavor as the chocolate softens slightly.
For longer storage these bars freeze exceptionally well. Wrap individual pieces in parchment paper then store in freezer bags for up to 3 months. Thaw in the refrigerator overnight before serving. The texture remains virtually unchanged which makes them perfect for advance holiday preparation.
Ingredient Substitutions
These bars welcome creative adaptations based on personal preference or pantry availability. Graham crackers can replace chocolate sandwich cookies for a less intensely chocolatey base. White chocolate lovers can reverse the formula using white chocolate for the main layer and dark for drizzling.
For those avoiding mint flavors orange extract creates a delightful chocolate orange variation. Crushed toffee bits caramel pieces or toasted nuts can replace the peppermint candies for texture and flavor variety. Even the marshmallows can be swapped for dried fruit bits or additional cookie pieces if preferred.
Dietary restrictions can also be accommodated. Gluten free sandwich cookies work perfectly in the base while dairy free chocolate and coconut oil can replace conventional chocolate and butter for those avoiding dairy. The versatility of this recipe makes it endlessly adaptable.
Serving Suggestions
These rich bars pair wonderfully with beverages that complement or contrast their flavor profile. Hot coffee provides bitter notes that balance the sweetness while cold milk creates a classic combination. For adults a glass of port or peppermint schnapps transforms these bars into a sophisticated dessert experience.
Consider serving these bars as part of a dessert board alongside fresh berries plain cookies and chocolate dipped pretzels. The varying textures and flavors create an impressive spread. For holiday gatherings arrange them on a tiered stand interspersed with sprigs of fresh mint for a festive presentation that doubles as a centerpiece.
Save Patience is key for a perfect set, and a warm knife ensures pristine cuts for a stunning presentation.
Recipe FAQ
- → What makes the base for these chocolate bars?
The base uses crushed chocolate sandwich cookies mixed with melted unsalted butter, pressed firmly into a lined pan for a crunchy foundation.
- → How do you infuse peppermint flavor?
Melt dark and milk chocolate, then stir in peppermint extract until smooth, creating a minty layer that pours evenly over the base.
- → What toppings add texture?
Mini marshmallows, crushed peppermint candies or candy canes, and roughly broken chocolate sandwich cookies provide chew, crunch, and festive color.
- → How to achieve clean cuts?
Warm your knife under hot water and wipe dry between slices to prevent sticking and ensure professional-looking edges on the set bars.
- → Can these bars be made ahead?
Yes, prepare up to 5 days in advance and refrigerate. Wrap in parchment with ribbon for easy gifting without losing freshness.
- → What if I skip peppermint?
Omit the extract for a versatile year-round chocolate treat, still featuring layered marshmallows and cookies for playful indulgence.