Peppermint Sugar Cookie Bars – the ultimate holiday treat! Chocolate cookie crust topped with a dreamy white chocolate peppermint fudge layer, sugar cookie dough, and a sprinkle of crushed candy canes. These bars are a delightful treat that will make your holiday gatherings extra special. Easy to make and impossible to resist! You must make them ASAP!
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Pin This RecipeChristmas Sugar Cookie Bars
These peppermint sugar cookie bars are a taste sensation that are sure to you into the holiday spirit! White chocolate peppermint fudge layered in between a chocolate cookie crust and delicious sugar cookies. As you take a bite, you’ll experience a delightful contrast of textures and flavors – the creamy fudge, the soft sugar cookie dough, and the satisfying crunch of candy cane bits. These bars are perfect for the holiday season. Whether you’re sharing them at a festive gathering or savoring them by the fire, these cookie bars are a treat that captures the joy of the season.
How to Make Sugar Cookie Bars
These bars are very easy to make with a few simple ingredients. Place chocolate animal crackers in a food processor and pulse until you have fine cookie crumbs. In a medium bowl, combine cookie crumbs, melted butter, and sugar. Press cookie mixture into the bottom of a 9×13-inch baking pan sprayed with cooking spray. Sprinkle the crust with crushed candy canes and set aside.
In a medium saucepan over medium heat, melt butter, white chocolate chips, and sweetened condensed milk; stirring until smooth. Remove from heat and stir in peppermint extract. Pour the fudge mixture over the graham cracker crust. Break up packages of sugar cookie dough and drop it on top of the fudge layer. Bake in a preheated oven. Remove the bars from the oven and sprinkle with crushed candy canes. Cool the bars in the pan on a wire rack and refrigerate for a few hours. Cut the cooled cookie bars into squares. Dust the bars with powdered sugar, if desired.
Tips & Frequently Asked Questions
- I like to line the pan with parchment paper or aluminum foil with a 2-inch overhang. This makes it easier to get the bars out of the baking dish.
- I used Pillsbury Sugar Cookie Dough.
- You can use homemade sugar cookie dough if you prefer.
- Here is our recipe for Homemade Sugar Cookie Recipe made with butter, sugar, eggs, vanilla, almond extract, baking powder, salt, all-purpose flour: https://www.plainchicken.com/soft-sugar-cookies/
- I use white chocolate chips for the fudge layer.
- Can substitute peppermint candy melts and omit the peppermint extract.
- Feel free to use semi-sweet chocolate chips.
- I use chocolate animal crackers for the chocolate cookie crumbs.
- Can substitute Oreo thins or chocolate graham crackers.
- For an extra indulgent treat, top the cookie bars with a thick layer of frosting.
- Here is our recipe for Cream Cheese Frosting: https://www.plainchicken.com/red-velvet-brownies/
- These bars are best if they have been refrigerated for a few hours. This gives the peppermint bark layer time to set up.
- These bars are very rich. I suggest cutting them into small squares.
- Store the bars in an airtight container either in the refrigerator or on the countertop at room temperature.
- The bars will keep 3 to 5 days.
Easy Peppermint Sugar Cookie Bars
These delicious cookie bars are a festive masterpiece that deserves a special place on your holiday dessert table. Whether you’re hosting a family gathering or a cozy get-together with friends, these bars are a crowd-pleaser. The rich white chocolate fudge layer, complemented by the subtle peppermint flavor, creates a perfect balance of sweetness and minty freshness.
Serve the bars with a dollop of fresh whipped cream, a sprinkling of powdered sugar, or crushed up in a bowl of vanilla ice cream. Add a drizzle of chocolate syrup to really put your ice cream treat over the top. Whip up a batch, or two, today! These are sure to be a hit at your next holiday party.
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Peppermint Sugar Cookie Bars
Ingredients:
Instructions:
- Preheat oven to 350ºF. Spray a 9×13-inch cake pan with cooking spray and line with parchment paper.
- Place chocolate animal crackers in a food processor and pulse until you have fine cookie crumbs.
- In a medium bowl, combine cookie crumbs, melted butter, and sugar. Press cookie mixture into the bottom of a 9×13-inch baking pan sprayed with cooking spray. Sprinkle the crust with half of the crushed candy canes and set aside.
- In a saucepan over medium heat, combine sweetened condensed milk and white chocolate. Cook and stir until the chocolate has melted and the mixture is smooth. Remove from heat and stir in peppermint extract. Pour over cookie crust.
- Break up cookie dough and crumble it over the fudge.
- Bake for 25 to 35 minutes, until golden brown.
- Sprinkle bars with remaining crushed candy canes.
- Cool completely and refrigerate for at least 30 minutes before cutting into squares.
Notes:
- I like to line the pan with parchment paper or aluminum foil with a 2-inch overhang. This makes it easier to get the bars out of the baking dish.
- I used Pillsbury Sugar Cookie Dough.
- You can use homemade sugar cookie dough if you prefer.
- Here is our recipe for Homemade Sugar Cookie Recipe made with butter, sugar, eggs, vanilla, almond extract, baking powder, salt, all-purpose flour: https://www.plainchicken.com/soft-sugar-cookies/
- I use white chocolate chips for the fudge layer.
- Can substitute peppermint candy melts and omit the peppermint extract.
- Feel free to use semi-sweet chocolate chips.
- I use chocolate animal crackers for the chocolate cookie crumbs.
- Can substitute Oreo thins or chocolate graham crackers.
- For an extra indulgent treat, top the cookie bars with a thick layer of frosting.
- Here is our recipe for Cream Cheese Frosting: https://www.plainchicken.com/red-velvet-brownies/
- These bars are best if they have been refrigerated for a few hours. This gives the peppermint bark layer time to set up.
- These bars are very rich. I suggest cutting them into small squares.
- Store the bars in an airtight container either in the refrigerator or on the countertop at room temperature. The bars will keep 3 to 5 days.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
