Layered Chocolate Peppermint Bars

Chocolate Peppermint Bars are part sugar cookie, part mint brownie cream cheese mixture, and part white chocolate! Hello, delicious layers!

Course Dessert

Cuisine American

Keyword chocolate peppermint bars

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 261kcal

Author Katie - Lauren's Latest

Ingredients

1 tube refrigerated sugar cookie dough 1 lb 5 oz tube
1 family sized box brownie mix plus eggs, oil, and water
16 oz cream cheese 2 packages
2 1/2 cups white chocolate chips
2 teaspoons peppermint extract* divided
4 candy canes crushed

US Customary - Metric

Instructions

Make brownie batter according to packaged directions. Stir in 1 teaspoon of peppermint extract. Bake and set aside.
Spray a 9x13 rectangular pan with non-stick cooking spray and spread cookie dough along bottom to create an even layer. Bake according to packaged directions, until edges are golden brown. Set aside to cool.
Cut any harder crispy edges off the brownies. Scrape the rest of the baked brownies into a large bowl. Carefully mix cream cheese into brownies until its generally uniform in color. Scoop brownie mixture onto baked cookie dough. Smooth the top.
Over a double boiler, melt white chocolate and the other teaspoon of peppermint extract. When you are melting the chocolate you need to make sure it doesn’t get too hot or else it will seize up when you stir in the extract. Spread melted chocolate over brownie. Top with crushed candy canes.
Score the top of the melted white chocolate before putting it into the fridge to help prevent the chocolate from cracking. Place in refrigerator until chocolate has hardened. Cut into bars. Store in refrigerator up to 5 days.

Notes

*Imitation peppermint extract isn’t nearly as strong as alcohol or oil-based extracts, so you’ll have to add more in to get a stronger peppermint flavor. You can taste as you go to get the desired amount.

Nutrition