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Perfect Peppermint Bark Cookie Bars: Easy Holiday Dessert

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These Perfect Peppermint Bark Chocolate Chip Cookie Bars combine the crunch of peppermint bark with a soft, buttery cookie center. They’re quick, easy, and perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1½ cups (about 225g) peppermint bark, chopped
  • Optional: extra crushed candy canes or peppermint bark pieces for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Chop the peppermint bark into rough ½-inch pieces. Set aside about ¼ cup for the topping.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Using a rubber spatula, gently fold in the chocolate chips and the chopped peppermint bark (reserving the ¼ cup for topping).
  8. Transfer the dough to the prepared pan and press it evenly into the corners. The dough should be about ¾-inch thick.
  9. Sprinkle the reserved peppermint bark pieces evenly over the top and gently press them into the dough.
  10. Bake for 22-25 minutes, until the edges are golden brown and set, but the center still looks slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  11. Cool completely in the pan on a wire rack for at least 1 hour.
  12. Use the parchment overhang to lift the slab out onto a cutting board. Slice into 12-16 bars.

Notes

Don’t overbake; the center should look slightly underdone. Use room temperature ingredients. Chop the bark by hand for best texture. Let bars cool completely before cutting to avoid crumbling.

Nutrition

Keywords: peppermint bark, cookie bars, holiday dessert, chocolate chip, easy recipe

Find it online: https://islatable.com/perfect-peppermint-bark-cookie-bars-easy-holiday-dessert/