Chocolate Peppermint Crunch Bars Recipe

When I say these Chocolate Peppermint Crunch Bars are life-changing, I mean it in the most dramatic and delicious way possible. Let me take you on a sweet adventure where fudgy chocolate, refreshing peppermint, and creamy white chocolate collide in a symphony of festive flavors.

I love to combine rich chocolate with the refreshing flavor of peppermint, creating the perfect treat with my Chocolate Peppermint Crunch Bars. With a base of melted butter, sugar, and cocoa powder, these bars get their dense richness from eggs and flour.

Topped with a crunch of peppermint candies, they’re delightful!

Ingredients

• Unsalted Butter: Adds richness and moisture; high in fat content.
• Granulated Sugar: Provides sweetness; main carbohydrate in the recipe.
• Cocoa Powder: Rich chocolate flavor; contains antioxidants.
• All-purpose Flour: Structure to the bars; significant source of carbohydrates.
• Semisweet Chocolate Chips: Melts for gooey texture; adds depth of chocolate flavor.
• Crushed Peppermint Candies: Adds crunch and minty freshness; sweetens naturally.
• White Chocolate Chips: Sweet, creamy; complements dark chocolate flavors.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, melted
• 1 3/4 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup crushed peppermint candies or candy canes
• 1 cup white chocolate chips or white baking chocolate, melted

How to Make this

1. Your oven should be at 350 degrees Fahrenheit (175 degrees Celsius) when you start this recipe. You will need a 9×13-inch baking pan, either glass or metal. They are equally effective. Line the inside with either parchment paper or foil. If using foil, spray it lightly with nonstick cooking spray. These steps ensure that your cake will come out of the pan without any trouble.

2. In a big bowl, mix together the butter that has been melted, the sugar, and the vanilla extract. Stir in the cocoa powder until thoroughly combined.

3. Add the eggs, beating well after each addition until the mixture is smooth and glossy, one at a time.

4. Whisk the salt and flour in a bowl. Stir the dry ingredients into the chocolate mixture until just combined.

5. Incorporate the semisweet chocolate chips and 1/2 cup of the crushed peppermint candies.

6. Distribute the batter uniformly in the pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.

7. The pan should be removed from the oven and the bars allowed to cool completely in the pan on a wire rack.

8. Once the chocolate is cool, drizzle the white melted chocolate over the top of the bars.

9. Add extra crunch with pieces of crushed peppermint candy by sprinkling them on top of the white chocolate drizzle.

10. Let the white chocolate set and then use the overhanging parchment or foil to lift the bars out of the pan. Cut the bars into squares and serve. Enjoy your festive Chocolate Peppermint Crunch Bars!

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Parchment paper or aluminum foil
4. Nonstick cooking spray (if using foil)
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Mixing spoon or spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire cooling rack
13. Microwave-safe bowl (for melting white chocolate)
14. Spoon or offset spatula (for drizzling white chocolate)
15. Knife (for cutting bars)

FAQ

• Q:Is it possible to substitute salted butter for unsalted butter?
  A: Yes, you can use salted butter. However, you might want to think about lowering or completely getting rid of that 1/2 teaspoon salt to keep the flavors in check.
• Q:Can I substitute dark chocolate chips for semisweet? A: Absolutely, dark chocolate chips can yield a richer flavor if that is your preference.
• Q:How do I crush peppermint candies easily?
  A: Put them in a sealed plastic bag and crush them into small pieces with a rolling pin.
• Q:What’s the best way to melt white chocolate chips?
  A: In a microwave-safe container, in short bursts and with frequent stirring, or in a double boiler, with gentle heat, melt them.
• Q:Is it possible to make this recipe gluten-free?
  A: Absolutely! All-purpose flour can be replaced with a gluten-free flour blend that meets your dietary requirements.
• Q:What is the best way to keep these bars after I’ve baked them? A: Keep them in an airtight container and at room temperature for up to a week.

Chocolate Peppermint Crunch Bars Recipe Substitutions and Variations

You can use an equal amount of coconut oil or margarine instead of using unsalted butter.
If you have granulated sugar, you can use 1 3/4 cups of coconut sugar or light brown sugar instead.
Dutch-processed cocoa powder in an equal amount may be used if unsweetened cocoa powder is unavailable.
Instead of semisweet chocolate chips, you could substitute dark chocolate chips or milk chocolate chips, which would give you a sweeter option.
For the peppermint candies that have been crushed, it is possible to use peppermint extract instead; begin with 1/2 teaspoon and alter amount to taste, but you may lose some crunch.

Pro Tips

1. Ensure Even Mixing To achieve a smooth batter, make sure the melted butter is not too hot when mixing with the sugar and cocoa powder. This will prevent it from cooking the eggs when they are added, ensuring a consistent texture.

2. Properly Measure Flour Use the spoon-and-level method to measure the flour. This prevents packing and ensures you don’t add too much flour, which can result in denser bars.

3. Enhance Peppermint Flavor For an extra peppermint punch, consider adding a drop or two of peppermint extract to the batter in step 5. Be careful, as a little goes a long way.

4. Achieve the Perfect Bake Keep an eye on the baking time. The bars are done when a toothpick inserted in the center comes out with a few moist crumbs. They will continue to set as they cool.

5. Optimal White Chocolate Drizzle When melting the white chocolate, do it slowly over a double boiler or in short intervals in the microwave, stirring frequently. This prevents seizing and ensures a smooth drizzle over the cooled bars.