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Homemade Peppermint Bark Brownie Bars (No Mixer) recipe photo
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Peppermint Bark Brownie Bars (No Mixer)

These Peppermint Bark Brownie Bars are fudgy, festive, and require no mixer! Perfectly chocolaty with a refreshing peppermint crunch, they’re a holiday must-make.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Holiday, No Mixer, Peppermint
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup crushed peppermint candies
  • 0.5 cup white chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper for effortless removal. Crush your peppermint candies by placing them in a zip-top bag and gently pounding with a rolling pin or the back of a spoon until broken into small pieces.
  • In a large bowl, combine the melted unsalted butter and granulated sugar. Stir well until smooth and glossy. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract for that lovely aroma.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. This ensures there are no lumps and distributes the cocoa evenly.
  • Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be gentle and stop mixing once combined to avoid tough brownies. Fold in the semi-sweet chocolate chips last for bursts of melty chocolate.
  • Pour the batter evenly into your prepared pan and smooth the top with the spatula. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Let the brownies cool completely in the pan before moving on to the topping.
  • In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 20-second intervals, stirring between each, until melted and smooth. Pour this over the cooled brownies and spread evenly with a spatula.
  • While the white chocolate layer is still warm, sprinkle the crushed peppermint candies evenly over the top. Gently press them in so they stick as the chocolate hardens.
  • Place the pan in the refrigerator for at least 30 minutes to set the topping. Once firm, cut into bars and enjoy the perfect balance of fudgy chocolate and refreshing peppermint crunch.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowl
  • Rubber Spatula
  • Measuring cups and spoons
  • Microwave-safe bowl or double boiler
  • Knife or rolling pin
  • Parchment paper (optional)

Notes

  • Don’t overmix the batter once you add the flour to keep brownies tender and fudgy.
  • Ensure brownies are completely cool before adding the white chocolate layer for a crisp peppermint bark effect.
  • Use fresh peppermint candies for best flavor and crunch.
  • Adding vegetable oil to white chocolate helps achieve a smooth, spreadable topping.
  • Store bars airtight at room temperature up to 3 days; freeze for longer storage.