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Best Easy Peppermint Bark Sugar Cookie Bars Recipe

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Soft, buttery sugar cookie bars topped with layers of semi-sweet and white chocolate, finished with a crunchy peppermint candy cane topping. These easy, no-roll bars are perfect for holiday gatherings and cookie swaps.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (85g) white chocolate chips
  • ½ cup crushed candy canes or peppermint candies (about 6–8 regular-sized candy canes)
  • 1 teaspoon coconut oil or vegetable oil (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes with a hand mixer or 2 minutes with a stand mixer. Scrape down the sides of the bowl halfway through.
  3. Add the room-temperature egg and vanilla extract. Beat on medium until fully incorporated, about 1 minute. The mixture might look slightly curdled—that’s fine.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. The dough will be thick and slightly sticky. If it feels too soft, refrigerate for 10 minutes.
  6. Transfer the dough to the prepared pan. Using lightly floured hands or a piece of parchment paper, press it into an even layer, reaching all four corners.
  7. Bake for 18-22 minutes, or until the edges are lightly golden and the center looks set. A toothpick inserted into the center should come out clean or with a few moist crumbs. Do not overbake.
  8. Let the cookie base cool completely in the pan on a wire rack for at least 30 minutes. Do not add chocolate while warm.
  9. Once cool, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. If using oil, stir it in now. Repeat with the white chocolate chips in a separate bowl.
  10. Pour the melted semi-sweet chocolate over the cooled cookie base and spread into an even layer. Let set for about 5 minutes, then drizzle the melted white chocolate on top. Swirl with a toothpick or knife, but don’t over-swirl.
  11. While the chocolate is still wet, sprinkle the crushed candy canes evenly over the top. Press them in gently with your fingertips.
  12. Let the bars set at room temperature for about 1 hour, or refrigerate for 20-30 minutes until firm. Use the parchment overhang to lift the slab out, place on a cutting board, and slice into squares with a sharp knife, wiping the knife between cuts.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. Crush candy canes to pea-sized pieces for optimal crunch. Let chocolate set properly before slicing for clean layers. Bars taste even better the next day.

Nutrition

Keywords: peppermint bark, sugar cookie bars, holiday dessert, Christmas cookies, easy dessert, peppermint dessert, cookie bars

Find it online: https://cookyep.com/best-easy-peppermint-bark-sugar-cookie-bars-recipe/