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Peppermint Bark Brownies are easy to make and perfect during the holidays. Top your favorite fudgy brownies with layers of peppermint bark and crushed candy canes. This makes such a yummy dessert and everyone will love them!
peppermint bark brownies
Christmas time is here and that means indulging in your favorite treats! Make sure to add this super easy Peppermint Bark Brownies recipe to your baking list this holiday season. The chocolate peppermint bark topping has all the same flavors as the candy version and it’s even better when combined with a rich chocolate brownie.
I’m usually not a peppermint fan but I love all things peppermint every time the holiday rolls around. With swirls of peppermint bark and crunchy candy cane pieces on top of brownies, these make an extra delicious holiday treat.
We usually always get gifted a tin can of peppermint bark (and I love it!) so these can easily make a delicious homemade gift. Box them up or add them to cute treat bags. You can even leave them on Santa’s cookie plate, on Christmas Eve :).
If you love peppermint bark, be sure to try my Chocolate Graham Peppermint Candies.
Why You’ll Love This Recipe
- Brownies: The base of this dessert. You can make your own brownies from scratch or use your box brownie mix. My favorite type of brownies are milk chocolate or fudge style.
- White chocolate: We use white chocolate chips, almond bark can work too.
- Dark chocolate: Dark chocolate chips complements the white chocolate but you could also use semi-sweet chocolate. I find that milk chocolate chips makes the topping extra sweet.
- Coconut oil: Helps make the chocolate extra smooth when melted.
- Peppermint extract: The star ingredient that makes these brownies taste like peppermint bark.
- Peppermint candy: Crushed up candy canes are my favorite to use. You could also use any type of peppermint candies.
how to make peppermint bark brownies
Prepare brownies: Bake brownies in a 9×9 inch baking dish. Let cool completely and leave in pan. I always recommend lining dish with parchment paper so you can easily pull the brownies out.
Melt white chocolate: In a small microwave-safe bowl, add white chocolate chips, 1 1/2 teaspoons of coconut oil, and peppermint extract to a bowl- melt in 30 second intervals until melty and smooth.
Melt dark chocolate: In another small microwave-safe bowl, melt dark chocolate chips and 1/2 teaspoon of coconut oil until melted (in 30 second intervals).
Spread white chocolate on brownies: Pour the melted white chocolate mixture on top of cooled brownies and spread white chocolate layer with a rubber spatula, offset spatula or spoon. Make sure to spread an even layer.
Make dark chocolate swirls: Transfer melted dark chocolate to a plastic bag or piping bag. Pipe stripes all over the white chocolate and use a butter knife, toothpick, or skewer to create swirls.
Add crushed candy canes: Top with crushed candy canes and let the brownies get firm in the refrigerator for 20 minutes. Cut into 16 brownies and enjoy!
recipe tips & variations
- Peppermint brownies: Add peppermint extract to the brownie batter to make these extra pepperminty.
- Use parchment paper or foil: Make sure you completely cover the bottom of the pan with parchment paper or aluminum foil so you have an easy clean up and it will prevent the bars from sticking.
- Do not over-bake these bars: You want the edges to be slightly browned, but not too much.
- Double the recipe: Simply double the recipe and add the dough to a 13×9 inch baking pan instead.
- Use a sharp knife when cutting the cookie bars.
- Add-ins or additional toppings: Red and green M&Ms, Christmas sprinkles, chocolate chips, chopped nuts, Thin Mints cookies, peppermint patty candy, or top with flaky sea salt.
- Melted chocolate: You could also use a double boiler to melt chocolate instead of microwaving it.
leftovers & storage
To Store: Brownies are always best when they are fresh but you can store any leftovers in the same baking pan, transfer to an airtight container, or large ziplock bag. They will keep fresh for 5 days or you can store them in the refrigerator for up to a week.
To Freeze: You can also freeze any leftover brownies for up to 3 months. For best results, let the brownies defrost at room temperature when ready to eat. The best way to enjoy them is when they are at room temperature or slightly warmed.
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Peppermint Bark Brownies
- prepared brownies baked in a 9×9 inch baking dish
- 1 cup white chocolate chips
- 2 teaspoons coconut oil divided
- 1/8 teaspoon peppermint extract
- 1/3 cup dark chocolate chips
- 1/2 cup crushed candy canes
- Bake brownies in a 9×9 inch baking dish. Let cool completely and leave in pan. I always recommend lining dish with parchment paper so you can easily pull the brownies out.
- In a small microwave safe bowl, add white chocolate chips, 1 1/2 teaspoons of coconut oil, and peppermint extract to a bowl. Melt in 30 second intervals until melty and smooth.
- In another small microwave safe bowl, melt dark chocolate chips and 1/2 teaspoon of coconut oil until melted (in 30 second intervals).
- Pour the melted white chocolate on top of cooled brownies and evenly spread with a spatula or spoon.
- Transfer melted dark chocolate to a plastic bag or piping bag. Pipe stripes all over the white chocolate and use a butter knife, toothpick, or skewer to create swirls.
- Top with crushed candy canes and let the brownies get firm in the refrigerator for 20 minutes. Cut into 16 brownies and enjoy!