Peppermint Bars So Delicious You Won’t Want to Share

I am not quite sure why or when peppermint became such a popular, festive flavour, but it’s a holiday favorite. Candy canes are fine, but we all know that peppermint is best when paired with chocolate. Peppermint isn’t fussy, either; it’s pleasing when combined with milk, white or bittersweet chocolate!

These chocolate peppermint bars are definitely on the sweeter, richer side, but that just means a batch can happily serve a whole bunch of people.

If you’re not a fan of peppermint, I’ve got you! Alternatively, these can be flavoured in a few different ways: spiked with Irish cream, orange zest, or even add some festive spices.

These bars can be refrigerated in an airtight container for up to 1 week or frozen for several months.

How to Make Peppermint Chocolate Bars

Ingredients

For the base

• 10 1/2 ounces graham crackers (about 20) or digestive biscuits
• 12 tablespoons (1 1/2 sticks) unsalted butter, diced
• 1/2 cup Dutch-process cocoa powder
• 1/3 cup (packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups of unsweetened desiccated coconut
• 1/2 teaspoon flaky sea salt

For the peppermint layer

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 2 2/3 cups confectioners’ sugar
• 1/3 cup heavy cream
• 1 teaspoon peppermint extract
• Green food colouring
  

For the chocolate topping

• 8 ounces dark chocolate, roughly chopped
• 3 tablespoons  unsalted butter
• 1 tablespoon honey (or golden/agave syrup)
  

Step 1

Lightly grease a 9-by-13-inch pan, then line it with enough parchment paper to leave a generous overhang on the two long sides. Secure the paper in place with 2-4 metal clips.

Step 2

Make the base: Place the graham crackers or digestives into a large freezer bag and crush them into crumbs using a rolling pin. This is the time to get all the holiday frustration or stress out! Transfer the crumbs to a large bowl.

Step 3

Place the butter, cocoa, and brown sugar into a heatproof bowl set over a pan with a few inches of simmering water, ensuring the bottom of the bowl doesn’t touch the water stir until the butter is melted and everything is smooth. Add the eggs and whisk for a few minutes, or until the mixture thickens. It will look and feel like chocolate pudding.

Remove from the heat and stir in the vanilla, coconut, and salt. Transfer to the bowl with the graham cracker crumbs, stirring until combined. Scrape into the prepared pan and spread into an even layer. Refrigerate while you make the peppermint layer.

Step 4

Make the peppermint layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and hand mixer, beat the butter on medium speed until it is light and creamy, about 2 minutes. Add the confectioners’ sugar in three additions, alternating with the cream, then raise the speed to high and beat until light and fluffy, about 5 minutes. Add the peppermint extract, plus a drop or two of food coloring, if using, and beat until evenly combined. Scrape into the pan, spreading over the base in an even layer. Refrigerate for 1 hour before making the topping.

Step 5

Make the chocolate topping: Place the chocolate, butter, and golden syrup or honey in a heatproof bowl set over a pan with a few inches of simmering water, ensuring the bottom of the bowl doesn’t touch the water and stir occasionally until everything is melted and smooth. Remove from the heat and pour the chocolate mixture over the peppermint filling, spreading it into an even layer. Refrigerate until set, at least 1 hour.

Step 6

To serve, use the parchment paper to lift the mixture from the pan, then cut it into pieces using a sharp knife. To create the diamonds, cut a series of vertical lines along the long side of the slab spaced about 1 inch apart. Then, cut a series of diagonal lines running across the vertical cuts, spaced about 1 1/2 inches apart along the short side, carrying the pattern all the way through the slab.

For the cleanest slices, use a knife that’s been heated in hot water, then dried, for each cut.

Serve chilled.

Tag me on Instagram (@alifewellconsumed) if you do make these! I made these yummy Christmas Tree chocolate cakes last year, you should also check them out.