Dark Chocolate Peppermint Cookie Bars

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I was wanting to bake something that I could use my extra candy canes in, so I modified a chocolate chip recipe of mine, using dark chocolate chips and adding in some crushed candy canes. I decided to make these into cookie bars, so they’re really easy to make and bake. The dark chocolate and peppermint flavors combined with the cookie dough is a really yummy combination! The bars are nice and thick…they’re chewy on the inside, but also a little crispy on the outside. These are a great treat, whether you make them during or after the holidays…and if you don’t have any extra candy canes, you can use peppermint candies instead. Have them with some hot cocoa or coffee!

DARK CHOCOLATE PEPPERMINT COOKIE BARS by NancyCreative

Makes a 9×13″ pan of cookie bars

  • 1/2 cup butter (1 stick), softened
  • 1 cup granulated (white) sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (10-ounce) bag (or 1 3/4 cups) dark chocolate chips
  • 2/3 cup crushed peppermint candy canes (about 6 to 7 regular size) or peppermint candy
  • parchment paper, for lining your pan

Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper; set aside.

In large bowl, cream butter, granulated (white) sugar, and light brown sugar until well blended. Beat in peppermint extract, vanilla extract, and eggs, blending everything well.

In medium bowl, stir together flour, salt, and baking soda. Add flour mixture to butter mixture, blending well. Stir in the dark chocolate chips and the crushed peppermint candy canes or candy, blending so these are evenly mixed into the dough. Note: The dough will be very thick and even crumbly, so it’s easier if you  use your hands to work the chocolate chips and crushed peppermint candy into the dough.

Pat dough evenly into your prepared 9×13″ baking pan. Even though the dough is crumbly, it will press together nicely in the pan. Bake at 350˚F for 20 to 22 minutes, or just until very lightly browned. Let bars cool completely in pan (or, if you want to eat these warm, cool for at least 10 minutes). Remove from pan by picking up edges of parchment paper and placing on a cutting surface. Cut into large or small  squares or bars.

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From the top, clockwise, here’s the dough… (1) patted in the pan before baking, (2) baked and fresh out of the oven, (3) lifted out of the pan by the parchment paper edges, and (4) being cut into squares.

You can cut these into squares or bars, big or small.

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It’s a great way to use those holiday candy canes or peppermint candies! Do you have a favorite candy cane recipe?

Linked to Christmas Cookie Swap at Katherine’s Corner.

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