Peppermint Bark Cookie Bars

Visions of peppermint and chocolate all wrapped up as pretty Peppermint Bark Cookie Bars!

Yes. Peppermint and chocolate is a favorite combination of mine — and add the color pink, well, I’m over the moon about these bars!

Not only are they amazingly easy on the eyes, the scent alone will make you swoon, and the flavor, well, let’s just say, I can’t stop eating them!

You see, I wanted to make something special to bring to our department holiday lunch, and these were at the top of my list. So pretty and amazingly scrumptious!

I have made these twice in a matter of a week, and both times they came out perfect. Gee, I just cannot seem to get enough of these pepper-minty bars!

I’m positive I will make these incredible bars again and again. The recipe is that good. I may even experiment by changing up the ingredients…the possibilities seem endless. For now, let’s focus on these beauties!

You start with a soft buttery shortbread base (seems to be a theme these days), then top it off with just the right amount of rich semi-sweet chocolate chips, chopped Hershey’s Candy Cane Kisses, and sprinkled with crushed candy canes.

The topping of peppermint and chocolate melt while sitting on top of the hot cookie base. Then you swirl the chocolate and peppermint together to get this dream come true, beautiful cookie bar.

With each bite you’ll enjoy the soft cookie base covered in firm yet smooth peppermint chocolate bark — can’t go wrong with the mouth-watering flavor and texture combination.

Peppermint Bark Cookie Bars

Servings: 20-24 bars
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:
2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk
1 cup semi-sweet chocolate chips
1 cup chopped Hershey’s Candy Cane Kisses
1/3 cup crushed candy canes

Instructions:
Heat your oven to 350 degrees. Prepare a 13×9-inch metal baking pan with nonstick spray. Line the bottom of the pan with parchment paper, leaving an overhand on both short sides of the pan. Then spray the parchment paper with the non-stick spray and set aside.

To a medium bowl, add the flour and salt and whisk until combined.

Add the butter to a large bowl of an electric stand mixer with the paddle attachment, and beat until creamy, about 2 minutes. Gradually add the sugar, and continue beating until the mixture is light and fluffy, about 3 minutes. You may need to stop to scrape down the sides of the bowl. Then beat in the vanilla and egg yolk until incorporated. Turn your mixer to low-speed, then add slowly add the flour mixture and mix until just combined. As a note, the dough will be thick and somewhat crumbly.

Dump the dough into your prepared pan. Spread into an even layer, and then press down on the dough to form an even layer on the bottom of the pan. Using a fork, pierce the dough.

Bake until cookies are a light golden brown and slightly puffed, about 30 minutes. Place pan on a rack and immediately sprinkle the chocolate chips over the top of the cookies. Let stand for about 3 minutes, or until chocolate is soft. Using a small offset spatula, spread the softened chocolate chips over the top of the cookies in a thin, even layer. Then sprinkle with the chopped candy cane kisses on the top of the chocolate and sprinkle lightly with the crushed candy canes. Using a large wide spatula, press down the kisses and candy canes pieces into the chocolate. After the candy cane kisses are soft, about 4 minutes, gently swirl the softened candy cane kisses with your offset spatula. Sprinkle more crushed candy canes if you like.

Let cookies cool completely before cutting. Lift the cookies out of the pan using the parchment paper overhang, and place on a cutting board. Using a sharp knife, cut cookies into squares. This will make about 20 medium-sizes cookie bars, you can make them smaller if you prefer.

Store in an airtight container, layered with wax paper, in the refrigerator or freezer for up to 2 weeks.