Cookie meets brownie in these peppermint cookie bars ready to steal the show at your holiday gathering.
Fred Hardy
If you love peppermint patties, youll love this mint chocolate cookie bars recipe.
An array of textures is what makes these cookie bars so delightful.
Photo:Fred Hardy
Youll start with a cookie thats chocolatey and fudgy and the perfect base for thepeppermint candy-fleckedbuttercream.
A luscious ganache with assertive dark chocolate notes drapes over the top, looking silky and smooth come serving.
For clean, smooth slices, run a chef’s knife under hot water to warm up the blade.
Carefully wipe dry and then slice.
Repeat the process in between every couple of cuts.
This recipe was developed by Melissa Gray.
Coat an 8-inch square baking dish with cooking spray.
Line with parchment paper, leaving a 2-inch overhang on all sides.
Increase speed to medium and beat until smooth and creamy, about 2 minutes.
Whisk flour, cocoa, and salt in a medium bowl.
Press dough into an even layer in prepared baking dish.
Bakeuntil edges are set, and top appears dry but center still feels soft, about 10 minutes.
Let cool completely in baking dish on a wire rack about, 1 hour.
With mixer on low speed, gradually add confectioners sugar, beating until just combined, about 30 seconds.
Add cream; beat on medium-high speed until fluffy, about 2 minutes.
Spread frosting evenly over cooled cookie in baking dish.
Freeze for 15 minutes.
Stir in vanilla; continue stirring until butter is melted and mixture is smooth and shiny.
Workingquickly, pour ganache over chilled frosting; smooth into an even layer with a small offset spatula.
Freeze until set, about 30 minutes.
Using parchment, remove from baking dish, cut into bars with a warm, dry knife.
Top with peppermint candies.
Refrigerate in an airtight container for up to 5 days.
