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Delish Peppermint Bark Cookie Bars

Delish Peppermint Bark Cookie Bars

Chewy cookie bars topped with swirls of dark and white chocolate and a shower of crushed candy canes—everything you love about peppermint bark in an easy-to-slice bar.
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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
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 0.5 tsp peppermint extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1.5 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips or melting wafers use baking wafers for best melt
  • 1 tsp coconut oil or neutral oil optional, divide between chocolates
  • 0.75 cup crushed candy canes plus extra for garnish if desired

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x13-inch pan with parchment, leaving overhang for easy lifting, and lightly grease.
  • In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, vanilla, and peppermint extract.
  • Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to the wet mixture and mix just until combined.
  • Press dough evenly into the prepared pan. Bake 18 to 22 minutes, until edges are lightly golden and the center is just set. Do not overbake.
  • Cool the cookie base for 10 minutes. Meanwhile, melt semi-sweet chips with 0.5 tsp oil in a microwave-safe bowl in 20 to 30 second bursts, stirring until smooth.
  • Spread the melted semi-sweet chocolate over the warm cookie base.
  • Melt white chocolate chips with the remaining 0.5 tsp oil in short bursts, stirring until smooth. Drizzle over the dark chocolate and gently swirl with a knife.
  • Immediately sprinkle crushed candy canes over the top and lightly press so they adhere.
  • Chill 20 to 30 minutes until set. Lift out using parchment, slice into 16 bars, and serve.

Notes

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week. For cleaner cuts, chill before slicing. Variation: Add 0.25 cup mini chocolate chips to the dough or swap white chips for white baking bars for the smoothest melt.