Description
Peppermint Sugar Cookie Bars combine a crunchy chocolate animal cracker crust with a smooth, white chocolate and peppermint fudge layer, topped with crumbled sugar cookie dough and festive crushed candy canes. These bars are perfect for holiday gatherings, offering a delightful blend of creamy, crunchy, and minty flavors in every bite.
Ingredients
Scale
Crust
- 2 cups chocolate animal cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
- ¼ cup crushed candy canes (half of ½ cup)
Fudge Layer
- 1 (14-oz) can sweetened condensed milk
- 2 cups white chocolate chips
- 1 tsp peppermint extract (or to taste)
Topping
- 2 (16-oz) packages refrigerated sugar cookie dough, room temperature
- ¼ cup crushed candy canes (remaining half of ½ cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Spray a 9×13-inch cake pan with cooking spray and line it with parchment paper to ensure easy removal of the bars.
- Make Crust: Place the chocolate animal crackers in a food processor and pulse until fine cookie crumbs are formed. In a medium bowl, mix these crumbs with melted butter and sugar until evenly combined. Press this mixture firmly into the bottom of the prepared baking pan. Sprinkle half of the crushed candy canes evenly over the crust and set aside.
- Prepare Fudge Layer: In a saucepan over medium heat, combine the sweetened condensed milk and white chocolate chips. Stir continuously until the chocolate fully melts and the mixture becomes smooth. Remove the pan from heat and stir in the peppermint extract for a fresh minty flavor.
- Assemble Bars: Pour the peppermint white chocolate mixture evenly over the cookie crust in the pan. Break up the refrigerated sugar cookie dough into small pieces and crumble them evenly over the fudge layer.
- Bake: Place the pan in the preheated oven and bake for 25 to 35 minutes, or until the cookie dough topping is golden brown.
- Add Candy Cane Topping: Once baked, immediately sprinkle the remaining crushed candy canes over the top for a festive crunch.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate them for at least 30 minutes to set before cutting into squares and serving.
Notes
- Ensure the sugar cookie dough is at room temperature for easy crumbling over the fudge layer.
- Use parchment paper in the pan for easier removal and cleaner cutting of bars.
- Adjust peppermint extract to taste for a milder or stronger mint flavor.
- Store the bars in an airtight container in the refrigerator to keep them fresh.
- These bars can be made a day ahead to enhance flavors and convenience.
