Peppermint Bark Blondies Recipe

Introduction

These Peppermint Bark Blondies are a festive twist on a classic treat, combining rich, buttery blondies with layers of creamy chocolate and crunchy peppermint. Perfect for holiday gatherings or cozy winter afternoons, they bring together sweet and minty flavors in every bite.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ¾ cups (350 g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 ½ cups (312.5 g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (168 g) white chocolate chips
• ½ cup (91 g) milk chocolate chips
• ½ cup (91 g) white chocolate chips
• ¼ cup (50 g) peppermint candies, crushed

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and set aside.
2. Step 2: In a large bowl, stir together the melted butter and brown sugar until smooth and fully combined.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extract.
4. Step 4: In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until no dry streaks remain.
6. Step 6: Fold in 1 cup of white chocolate chips gently.
7. Step 7: Transfer the batter to the prepared baking pan and spread it evenly.
8. Step 8: Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
9. Step 9: Let the blondies cool for about 10 minutes while you prepare the toppings.
10. Step 10: Melt the milk chocolate chips and the remaining white chocolate chips separately in microwave-safe bowls, heating in 20 to 30 second intervals and stirring until smooth.
11. Step 11: Drizzle both chocolates over the warm blondies and immediately sprinkle the crushed peppermint candies on top so they stick.
12. Step 12: Allow the blondies to cool completely before slicing and serving.

Tips & Variations

• For extra crunch, add chopped nuts like pecans or walnuts to the batter.
• Use mint chocolate chips instead of peppermint extract for a subtler mint flavor.
• Swap crushed peppermint candies for crushed candy canes for a festive presentation.
• To prevent overbaking, start checking for doneness around 28 minutes.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slightly in the microwave to soften the chocolate topping before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all white chocolate chips for the topping?

Yes, you can use all white chocolate chips if you prefer a sweeter, creamier topping without the milk chocolate variation.

Can I make these blondies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the texture.

Peppermint Bark Blondies Recipe

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★★★★★

4.9 from 135 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 9 servings 1x

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Description

These Peppermint Bark Blondies combine the rich, buttery sweetness of classic blondies with festive peppermint and layers of white and milk chocolate. Perfect for holiday treats or anytime you crave a chocolate-mint dessert, these blondies are topped with melted chocolates and crushed peppermint candies for a delightful bark-style finish.

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Ingredients

Scale 1x2x3x

Blondie Base

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ¾ cups (350 g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 ½ cups (312.5 g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Mix-ins & Toppings

• 1 cup (168 g) white chocolate chips
• ½ cup (91 g) milk chocolate chips
• ½ cup (91 g) white chocolate chips (for melting and drizzling)
• ¼ cup (50 g) peppermint candies, crushed

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Instructions

1. Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
2. Combine butter and sugar. In a large bowl, stir together the melted butter and packed light brown sugar until the mixture is smooth and well combined.
3. Add eggs and extracts. Add the eggs one at a time into the butter and sugar mixture, stirring well after each addition. Then stir in the vanilla and peppermint extracts until evenly incorporated.
4. Mix dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt to ensure even distribution of leavening and seasoning.
5. Combine wet and dry mixtures. Gradually add the dry ingredients to the wet mixture, stirring until no dry streaks remain and the batter is smooth.
6. Fold in white chocolate chips. Gently fold 1 cup of white chocolate chips into the batter, ensuring they are evenly distributed.
7. Transfer batter and bake. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
8. Cool and prepare toppings. Let the blondies cool in the pan for about 10 minutes while you prepare the chocolate drizzles.
9. Melt chocolates. In microwave-safe bowls, melt the milk chocolate chips and white chocolate chips separately by heating in 20 to 30-second intervals, stirring between each, until smooth and fully melted.
10. Drizzle chocolates and add peppermint candies. Drizzle both melted chocolates over the warm blondies, then immediately sprinkle the crushed peppermint candies on top so they stick.
11. Final cooling and slicing. Allow the blondies to cool completely in the pan before lifting them out with the parchment paper overhang. Slice into 9 servings and enjoy.

Notes

• You can substitute peppermint extract with vanilla extract if peppermint flavor is not desired, though it changes the flavor profile.
• For an extra festive touch, add more crushed peppermint candies on top before serving.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To maintain the peppermint bark texture, avoid mixing the crushed peppermint into the batter; use it only as a topping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peppermint Blondies, Peppermint Bark Blondies, Holiday Dessert, Chocolate Peppermint Blondies, Festive Blondies