Peppermint Bars

    1 hour

    Christmas bar cookie. Dough is similar to sugar cookie with peppermint added. Topped with melted chocolate and crushed candy canes.

    44 people made this

    Makes: 24 

    • 225 g butter
    • 200 g white sugar
    • 1 egg
    • 1/4 teaspoon peppermint extract
    • 5 drops red food coloring
    • 250 g all-purpose flour
    • 1/4 teaspoon salt
    • 160 g finely crushed peppermint candy canes
    • 170 g semisweet chocolate chips
    • 80 g coarsely chopped peppermint candy canes

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
    2. Cream butter or margarine and sugar. Beat in egg, peppermint extract and food colouring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
    3. Spread evenly into greased pan. Bake for 25 minutes or until firm.
    4. After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.

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    Reviews in English (37)


    For those of you having trouble with the dough, remember that this is a sugar cookie dough. Don't try to work it like a pastry dough or a brownie. I use this variation and it never fails. Use a 10x15 jelly roll pan. Drop small spoonfuls of dough evenly across the pan until only small open spaces are left between the spoonfuls. Press everything together gently but firmly and bake for about 12 minutes. I use 2 cups of chocolate chips (which does take longer to 'set'). For a greater taste contrast, use dark chocolate instead of semi-sweet. It is easier to 'pre-cut' the bars when the chocolate is almost, but not quite, hardened. Use the blade of a pastry cutter and press down, or use a heavy-duty pizza wheel. My bars always keep a nice 'chewy 'cookie' texture for a long time - even when I shipped them to a campus and they sat in the mailroom for 3 days before being picked up. I think that must be because they are only about as thick as a cookie. As far as I'm concerned, the worst part is peeling the plastic off of the candy canes! (Thus - only 4 stars instead of 5!) Good Luck!  -  21 Dec 2006  (Review from Allrecipes US | Canada)


    I did not like this recipe at all. The dough was extremely sticky and hard to work with. The directions said to bake until firm, but after the time specified it collapsed when I poked it, so I kept it in, and then it got hard on top. Even then, the dough was still sticky and dense, and greasy from having to grease the pan. I was barely able to get it out of the pan at all, let alone in nicely sliced bars. It was a terrible mess and I'll never try that again.  -  18 Dec 2000  (Review from Allrecipes US | Canada)


    I absolutely love these!! Mine don't ever turn out bad, like others have stated and I have made them several times. I do however omit the chopped candy canes. I just use the peppermint flavoring in the dough, sometimes sprinkle the chopped candy canes on top of the chocolate. It's never been too sticky to work with like others have said. I just flour my hands and spread it, its not difficult at all. GREAT CHRISTMAS COOKIE RECIPE!!!!  -  16 Dec 2002  (Review from Allrecipes US | Canada)