Christmas Peppermint Bark Bars
These Christmas Peppermint Bark Bars pair a buttery, tender shortbread base with a glossy peppermint chocolate layer and a crunchy candy topping. The shortbread stays crumbly, while the chocolate sets firm enough to snap cleanly when cut.
Yield: 16 bars | Prep: 20 min | Bake: 18 to 22 min | Chill: 1 to 2 hr
Ingredients
Gather everything before you start. Softened butter and room-temperature ingredients blend more evenly, and having the toppings measured and ready makes the final step quick, since the chocolate sets fast.
- 1 CUP unsalted butter, softened to room temperature. Softened butter creams smoothly with the sugar and gives the shortbread its rich, classic flavor. Unsalted butter lets you control the saltiness of the dough.
- 1/2 CUP granulated sugar. Sweetens the dough and helps it turn light and creamy when beaten with the butter.
- 1 TSP vanilla extract. Adds warm, rounded flavor to the shortbread base.
- 2 CUPS all-purpose flour. Gives the dough structure so the bars bake up sliceable rather than greasy. Spoon it into the measuring cup and level it off so you do not pack in extra flour.
- 1/4 TSP salt. A small pinch that balances the sweetness of the butter and sugar.
- 2 CUPS semi-sweet chocolate chips. Melted to form the smooth chocolate layer that holds the toppings.
- 1 TBSP coconut oil. Stirred into the melting chocolate to keep it fluid and glossy as it sets, which helps it spread thinly and set with a clean snap.
- 1/2 TSP peppermint extract. Adds classic mint flavor to the chocolate. Peppermint is strong, so start with this amount.
- 1/4 CUP crushed candy canes. Adds crunch and a bright peppermint bite. Crush them finely in a zip-top bag with a rolling pin.
- 1/4 CUP red & green M&Ms. Provide festive color and a little chew.
- 2 TBSP Christmas sprinkles. Scattered over the top for extra holiday color.
- 1 TBSP white sugar pearls. Add sparkle and a bit of crunch to finish.
How To Make Christmas Peppermint Bark Bars
- Beat the Butter and Sugar.
Place the softened butter and granulated sugar in a large bowl. Beat them with a hand mixer or stand mixer on medium speed for about 2 to 3 minutes, until the mixture looks creamy and light in color.
Add the vanilla extract, all-purpose flour, and salt. Mix on low speed until a soft dough forms. The dough should hold together when you pinch a small piece between your fingers.
Stop mixing as soon as no dry flour shows. Overmixing develops gluten and makes shortbread tough instead of tender.
Pro Tip: If the butter is cold, the dough will look crumbly and refuse to come together. Let the butter sit at room temperature until it gives easily when pressed, then mix again.
- Line and Press the Dough.
Line a 9×13-inch pan with parchment paper, letting the paper overhang on the two long sides. These handles let you lift the finished slab out for clean cutting later.
Transfer the dough to the pan. Press it into an even layer using your fingers or the flat bottom of a measuring cup. Work to the corners and edges so every bar bakes at the same rate.
Pro Tip: Press firmly and evenly. Thin spots brown and dry out faster, while thick spots stay pale and soft in the center. Bake the Shortbread.
Heat the oven to 350°F and position a rack in the center. Bake the shortbread for 18 to 22 minutes, checking at 18 minutes. It is done when the surface looks dry and the edges are lightly golden. The center should look set, not wet.
Remove the pan and set it on a wire rack. Let the shortbread cool completely in the pan, which usually takes about 30 to 45 minutes. Do not add the chocolate while the base is warm, or the chocolate will melt into it and slide.
Pro Tip: If the shortbread goes past lightly golden, it becomes hard and dry. Pull it as soon as the edges are golden, even if the timer has not finished.
- Melt the Chocolate with Coconut Oil.
Combine the semi-sweet chocolate chips and coconut oil in a heatproof bowl. Melt them in the microwave in 20-second bursts, stirring well between each burst, or set the bowl over a pan of barely simmering water and stir until smooth.
Stop heating once most of the chips have softened, then keep stirring. The residual heat finishes melting them. The chocolate should look glossy with no lumps.
Pro Tip: Chocolate that gets too hot can seize, turn grainy, or look streaky when it sets. Melt it gently and stop heating early. Flavor and Spread the Chocolate.
Stir the peppermint extract into the melted chocolate until evenly blended. Taste a small dab on a spoon if you like, keeping in mind that peppermint is strong.
Pour the chocolate over the cooled shortbread and spread it into an even layer with an offset spatula. Work quickly and reach all the corners, since the chocolate begins to thicken as it cools.
Pro Tip: If the chocolate thickens before you finish, warm it for a few seconds in the microwave and stir again. Keep it fluid enough to spread without dragging the base.
- Add the Toppings.
While the chocolate is still soft, scatter the crushed candy canes, red and green M&Ms, and Christmas sprinkles evenly over the top. Press them in lightly with your fingertips so they stick.
Add the white sugar pearls last so they stay visible on the surface.
Pro Tip: Add the toppings before the chocolate sets. Once it firms up, they will not stick and will slide off when you cut. Chill Until Firm.
Refrigerate the pan, uncovered, for 1 to 2 hours, until the chocolate is firm to the touch and no longer tacky. Chilling makes the chocolate set with a clean snap and keeps the toppings in place.
Pro Tip: Do not rush this by freezing the bars for long periods, since the chocolate can develop condensation and bloom when it returns to room temperature. Lift, Cut, and Serve.
Lift the slab out of the pan using the parchment overhang and set it on a cutting board. Use a sharp knife, wiping the blade clean between cuts, to cut it into 16 bars (4 rows by 4 rows).
For neat edges, press the knife straight down rather than sawing. Serve at cool room temperature for the best texture, so the chocolate is firm but not hard.
Pro Tip: If the chocolate cracks or the edges tear, the slab may be too cold. Let it sit for 5 minutes, then cut again.
What To Expect While They Bake
The dough should look like soft, slightly crumbly sand that holds together when squeezed. After baking, the shortbread will look pale with golden edges. A little softness in the center right after baking is normal, since shortbread firms as it cools.
The melted chocolate will look thin and glossy at first. As it chills, it turns firm and matte-glossy with a clean snap.
Where This Recipe Can Go Wrong
Cutting or topping the bars too early. If you add the chocolate to warm shortbread, the chocolate melts and slides. Wait until the base is completely cool before spreading.
Overbaking the shortbread. Shortbread that goes past lightly golden turns hard and dry. Check it at 18 minutes and pull it once the edges are lightly golden.
Using too much peppermint extract. Peppermint can overpower the chocolate quickly. Stick to 1/2 TSP and taste a little of the melted chocolate before spreading.
Chocolate that looks dull or streaky. This usually means it was overheated or not stirred enough. Melt gently and stir until completely smooth before spreading.
Why This Recipe Works
Creaming the butter and sugar creates a tender, crumbly texture typical of shortbread. Baking the base until lightly golden adds flavor without drying it out. The coconut oil keeps the melted chocolate smooth and easy to spread, helping the layer set with a clean snap. Peppermint extract and crushed candy canes together give the bars a clear holiday flavor.
Storage And Make-Ahead
Store the bars in an airtight container at cool room temperature for up to 5 days. In a warm kitchen, keep them in the refrigerator for up to 2 weeks, and bring them to room temperature before eating for the best texture.
To freeze, wrap the cut bars tightly and freeze for up to 3 months. Thaw them in the refrigerator overnight before serving.
Frequently Asked Questions
Can you make these bars ahead of time?
Yes, you can make them a few days ahead. Keep them in an airtight container so the shortbread stays crisp and the chocolate stays firm.
Why did my chocolate layer turn dull or streaky?
This usually happens when the chocolate gets too hot or is not stirred enough. Melt it gently and stir until fully smooth before spreading.
Can I cut the bars before chilling?
It is better to chill them until the chocolate is firm, then cut. Use a sharp knife and wipe it between cuts for clean edges.
Do I have to use a parchment liner?
A lined pan makes the bars much easier to lift out and cut. Leave some overhang on the sides so you have handles.
Christmas Peppermint Bark Bars
Ingredients
Method
- Beat the softened butter and granulated sugar in a large bowl on medium speed for about 2 to 3 minutes until creamy and light; add the vanilla extract, all-purpose flour, and salt and mix on low speed until a soft dough forms that holds together when pinched; stop mixing as soon as no dry flour shows to keep the shortbread tender.
- Line a 9x13-inch pan with parchment paper with overhang on the long sides; press the dough evenly into the pan, working to the corners; heat the oven to 350°F and bake for 18 to 22 minutes, checking at 18 minutes, until the surface is dry and the edges are lightly golden; cool completely in the pan on a wire rack, about 30 to 45 minutes.
- Melt the semi-sweet chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring between each, or over barely simmering water, until smooth and glossy; stir in the peppermint extract, then pour over the cooled shortbread and spread evenly with an offset spatula.
- While the chocolate is still soft, scatter the crushed candy canes, red and green M&Ms, and Christmas sprinkles evenly over the top and press lightly; add the white sugar pearls last; refrigerate uncovered for 1 to 2 hours until firm, then lift out using the parchment overhang and cut into 16 bars with a sharp knife, wiping the blade between cuts.
