A landscape-style photo of peppermint brownie bars arranged in neat rows on parchment paper. Each bar has a fudgy dark chocolate base topped with a smooth white almond bark layer and crushed candy canes. Holiday greenery frames the scene, with scattered peppermint pieces adding a festive touch on the light surface.
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Peppermint Brownie Bars

ByCassidy

There’s something about chocolate and peppermint that just feels like December. These Peppermint Brownie Bars instantly take me back to cozy nights wrapping gifts, watching movies with the kids, and sneaking little bits of holiday treats from the fridge when no one’s looking. They’re rich, fudgy, and topped with the most festive white almond bark and crushed candy canes. It’s the kind of dessert you can make at the last minute and still impress everyone, which is exactly what we all need during the holiday season.

A landscape-style photo of peppermint brownie bars arranged in neat rows on parchment paper. Each bar has a fudgy dark chocolate base topped with a smooth white almond bark layer and crushed candy canes. Holiday greenery frames the scene, with scattered peppermint pieces adding a festive touch on the light surface.

These brownies come together with simple pantry staples and a very easy method. The base is ultra-fudgy, no mixers required, and the peppermint topping sets beautifully for clean, crisp cuts that make them look bakery-worthy. I use melted white almond bar instead of ganache because it cuts like a dream and gives that classic peppermint bark texture on top. The whole recipe is straightforward, beginner-friendly, and perfect for when you want something that looks fancy without all the effort. 

Helpful Tips & Variations

  • Don’t overbake. Pull the brownies when the center still looks slightly soft — this keeps them fudgy.
  • Cut before fully hardened. Let the almond bark set for 15–25 minutes, then slice with a hot knife for clean edges.
  • Use parchment with overhangs. Makes lifting and cutting much easier.
  • Extra peppermint: Add ½ teaspoon peppermint extract to the batter.
  • Gluten-free swap: Use a 1:1 gluten-free baking flour (King Arthur or Bob’s Red Mill).

Recipe: Peppermint Brownie Bars

Peppermint Brownie Bars
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Peppermint Brownie Bars

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

Bars
Prep time

10

minutes
Cooking time

30

minutes
Calories

285

kcal

These Peppermint Brownie Bars are rich, festive, and so easy to make — the perfect chocolate-peppermint treat for Christmas parties, cookie trays, or a simple weekend bake.

Ingredients

  • For the Brownies

  • 1 cup (226g) unsalted butter

  • 1 ½ cups (300g) granulated sugar

  • ½ cup (110g) brown sugar, packed

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 cup (120g) all-purpose flour

  • 1 cup (85g) unsweetened cocoa powder

  • ½ tsp salt

  • ½ cup (90g) chocolate chips (optional)

  • Peppermint Topping

  • 4 oz (113g) white almond bark (or white melting chocolate), melted

  • 3–4 candy canes, crushed

Directions

  • Prep the pan. Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 pan with parchment, leaving overhangs.
  • Melt the butter. In a large bowl, melt the butter completely in the microwave.
  • Mix in the sugars. Add granulated sugar and brown sugar. Whisk until glossy and combined.
  • Add eggs and vanilla. Whisk in the eggs one at a time, then add the vanilla. Mix until smooth, but don’t overwhip.
  • Add dry ingredients. Fold in the flour, cocoa powder, and salt until just combined. Fold in chocolate chips if using.
  • Bake. Spread batter evenly in the pan. Bake 25–30 minutes or until the top is set and a toothpick comes out with moist crumbs.
  • Cool completely. Let brownies cool fully so the topping sits well.
  • Add peppermint topping. Spread melted almond bark evenly over the cooled brownies. Immediately sprinkle crushed candy canes on top.
  • Slice. Let the topping set for 15–25 minutes, then slice with a hot, clean knife for perfect edges.

Notes

  • For thicker bars, use an 8×8 pan.
  • To keep candy cane pieces bright, don’t add them too early.
  • If using white chocolate instead of almond bark, stir in 1 teaspoon of vegetable oil for a smoother consistency
  • .Slight underbaking keeps brownies fudgy and soft even after chilling.

Storage & Freezing Tips

  • Room Temperature: Store in an airtight container for 2–3 days.
  • Refrigerator: Keeps well for 4–5 days. The topping stays firm and the brownies stay fudgy.
  • Freezing: Freeze bars individually, wrapped tightly, for up to 2 months. Thaw at room temperature. Avoid freezing with candy cane pieces on top if you’re extremely picky about color — they may fade slightly (still tastes perfect).

More Holiday Baking Recipes:

I hope these Peppermint Brownie Bars bring a little chocolate-peppermint joy into your home this season! If you make them, tag me on Instagram @cassandcrumbb or share them on TikTok — I love seeing your holiday baking creations!

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