If you’re looking for a festive, crowd-pleasing holiday treat that doesn’t require rolling dough, chilling dough, or decorating individual cookies… you’ve found a winner! These Peppermint Bars are buttery, chocolatey, lightly crisp around the edges, and topped with a sparkly layer of crushed peppermint.
This recipe comes from Dana and has all the charm of a vintage holiday bake — simple ingredients, fast assembly, and a flavor that tastes like Christmas morning.
And the best part? They bake in one big sheet pan, making them perfect for cookie exchanges, classroom treats, and gifting.
🎬 Watch the full video tutorial here:
https://youtu.be/dGGtekK2nfk
Why You’ll Love These Peppermint Bars
- Quick holiday dessert — ready in under 35 minutes.
- Chocolate + peppermint… a perfect Christmas combo!
- Crisp edges with a soft center.
- Big batch recipe — great for sharing.
- No chilling, no fancy tools, and no fuss.
Peppermint Bars
Ingredients
- ⅔ cup sugar
- ⅔ cup butter, softened (11 Tablespoons)
- 1 egg, separated
- ¾ teaspoon vanilla extract
- 1 ⅓ cups flour
- 1⅓ cups (about 8 ounces) chocolate chips
- ⅓ cup crushed peppermint candies
Instructions
1. Prep
Preheat your oven to 350°F (175°C). No need to grease your baking pan — the butter in the dough does the work!
2. Cream the Butter + Sugar
In a medium mixing bowl, cream the softened butter and sugar using a hand mixer until the mixture is light, pale, and fluffy.
3. Add the Egg Yolk + Vanilla
Separate the egg, keeping the white for later. Mix the yolk and vanilla extract into the butter mixture.
4. Add the Flour
Add the flour and mix just until the dough comes together. Don’t overmix.
5. Add Chocolate Chips
Stir in the chocolate chips with a spatula or spoon.
6. Press Into the Pan
Press the dough evenly into an ungreased 10×15-inch baking pan (a standard jelly roll pan).
7. Brush with Egg White + Add Peppermint
Lightly beat the reserved egg white and brush it across the top of the dough. This helps the peppermint stick and gives the bars a pretty finish.
Sprinkle the crushed peppermint evenly over the top.
8. Bake
Bake for 25–30 minutes, or until the edges are golden brown and the center is set.
9. Cool + Slice
Let the bars cool completely before slicing into neat squares.
🎄 Tips for Perfect Peppermint Bars
- Use parchment if you want easy removal — optional but helpful.
- Let them cool completely to avoid crumbling.
- Add extra peppermint on top after baking for added crunch and color.
- White chocolate chips also taste amazing in these!
❄️ How to Store
- Room temperature: 4–5 days in an airtight container
- Refrigerator: up to 1 week
- Freezer: up to 3 months (freeze whole or sliced)
✨ Final Thoughts
These Peppermint Bars are everything a holiday dessert should be — festive, easy, nostalgic, and absolutely delicious. Whether you’re baking for a cookie exchange or filling your holid