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Delish Peppermint Bark Cookie Bars

Delish Peppermint Bark Cookie Bars

Buttery sugar-cookie bars topped with peppermint-kissed white chocolate, crushed candy canes, and a dark chocolate drizzle. Festive, simple, and perfect for holiday gifting.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 2 cup white chocolate chips good quality
  • 0.5 teaspoon peppermint extract adjust to taste
  • 1 cup candy canes, crushed divided
  • 0.75 cup semisweet chocolate chips
  • 1 teaspoon vegetable oil for thinning drizzle

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment, leaving a 2 inch overhang on the long sides.
  • Beat butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, 2 to 3 minutes.
  • Mix in the egg and vanilla until smooth, scraping the bowl as needed.
  • Whisk flour, baking powder, baking soda, and salt in a bowl. Add to the wet ingredients and mix on low just until combined; do not overmix.
  • Press the dough evenly into the prepared pan. Bake until the edges are lightly golden and the center is set, 18 to 22 minutes. Cool in the pan for 15 minutes.
  • Melt white chocolate chips in a microwave-safe bowl in 20 second bursts, stirring between each, until smooth. Stir in peppermint extract.
  • Spread melted white chocolate over the cooled cookie base. Immediately sprinkle most of the crushed candy canes over the top, reserving a little for garnish. Gently press to adhere.
  • Melt semisweet chocolate chips with vegetable oil until smooth, then drizzle over the peppermint layer. Sprinkle remaining crushed candy canes on top.
  • Refrigerate for 20 minutes, or until the chocolate is set. Use the parchment overhang to lift out, then cut into 16 bars and serve.

Notes

For crisper bars, bake 2 minutes longer; for chewier bars, pull at the first sign of golden edges. Store airtight at room temperature for 4 days or refrigerate for 1 week. Freeze (uncut slab or sliced bars) up to 2 months; thaw uncovered to maintain the candy cane crunch.