The peppermint bars recipe is an excellent dessert for the holidays. Start with a chocolate crumb crust layer, followed by a layer of chocolate ganache, and then topped with a layer of fluffy peppermint cream! These bars can be served frozen or at room temperature.

Ingredients Crust:
2 cups finely crushed chocolate wafer cookies
1 stick (1 cup) salted butter, melted
3 tablespoons granulated sugar

Ganache:
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream

Peppermint Filling:
1 cup powdered sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons peppermint extract
1 1/2 cups heavy whipping cream, whipped
2/3 cup coarsely crushed peppermint candy canes
24 small candy canes (optional)

Hardware
Large bowl
2 x medium bowls
1-quart saucepan
13x9-inch baking pan
Mixer

Step 1: In a medium bowl, combine all crust ingredients.
Step 2: Press mixture onto bottom of ungreased 13x9-inch baking pan; set aside.
Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.
Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.
Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.
Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.
Step 7: Add peppermint extract and powdered sugar, beat until smooth and creamy.
Step 8: Stir in crushed peppermint candy canes.
Step 9: Gently fold in whipped cream until just mixed.
Step 10: Spread evenly over ganache layer.
Step 11: Sprinkle with more crushed candy canes if desired.
Step 12: Cover and freeze for 4 hours. Can be served frozen or at room temperature. If desired, a small candy can be placed on top of each square after cutting.

Makes 24 servings.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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