Chocolate-Peppermint Dream Bars

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Chocolate Peppermint Dream Bars

Creamy, dreamy, and full of decadent chocolate-peppermint flavor, these Chocolate-Peppermint Dream Bars are the ultimate easy-to-share bake. Starting with a buttery cocoa and brown sugar cookie base made with C&H® Light Brown Sugar and topped with a velvety Peppermint Cream Cheese Filling, these peppermint-packed squares promise holiday cheer in every bite. Topped with a glossy chocolate ganache and sprinkled with peppermint candies, the cool, minty kick of these bars provides the perfect dose of festive flavor. These bars are sure to be the star of holiday gatherings and cookie exchanges this season.

5.0 from 1 reviews
Chocolate-Peppermint Dream Bars
Makes 12 bars
  • ½ cup (113 grams) unsalted butter, softened
  • ⅔ cup (147 grams) firmly packed C&H® Light Brown Sugar
  • 1 large egg (50 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (25 grams) Dutch process cocoa powder
  • 1½ teaspoons (7.5 grams) baking powder
  • ¼ teaspoon kosher salt
  • Peppermint Cream Cheese Filling (recipe follows)
  • Ganache (recipe follows)
  • Garnish: crushed peppermint candies (preferably soft)
  1. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray bottom of pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating well.
  3. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Press into bottom of prepared pan. Cover and refrigerate until firm, about 20 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Bake until fragrant, bounces back when touched, and top looks dry, 10 to 15 minutes. Let cool completely in pan on a wire rack.
  6. Spread Peppermint Cream Cheese Filling on top of cooled cookie base. Freeze until set, at least 2 hours, or until ready to use.
  7. Pour warm Ganache on top of filling, and spread evenly. Garnish with candies, if desired. Freeze until set, about 1 hour.
  8. Using foil as handles, remove from pan, and cut into bars. Let stand until slightly softened, about 30 minutes.

5.0 from 1 reviews
Peppermint Cream Cheese Filling
Makes 2½ cups
  • 8 ounces (226 grams) cream cheese, softened
  • ½ cup (100 grams) C&H® Granulated Sugar
  • 1 cup (240 grams) cold heavy whipping cream
  • ½ teaspoon (2 grams) peppermint extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar, and beat at medium-low speed until sugar has melted and mixture is smooth, stopping to scrape sides of bowl. With mixer on medium-low speed, add cold cream in a slow, steady stream. Thoroughly scrape down sides of bowl. Add peppermint extract, and slowly increase mixer speed to medium-high, beating until medium-stiff peaks form, about 1 minute.

5.0 from 1 reviews
Makes about 2 cups
  • 8 ounces (226 grams) 70% cacao bittersweet chocolate, chopped
  • ¼ teaspoon kosher salt
  • 1 cup (240 grams) heavy whipping cream
  1. In a medium heatproof bowl, place chocolate and salt.
  2. In a medium saucepan, heat cream over medium heat until bubbles form around edges of pan. (Do not boil.) Pour hot cream over chocolate; let stand for 5 minutes. Stir until chocolate is melted and mixture is smooth. Use immediately.


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