Chocolate Peppermint Bars

This recipe for mint bars comes from one of my grandma’s dearest friends and has become a favorite in my kitchen. The original recipe includes nuts, which I usually leave out, and flour—though I accidentally forgot the flour the first time I made them. By the time I realized, the chocolate batter was already in the greased pan. Instead of starting over, I turned it into an experiment, adding flour to only half of the pan.

The results? Both versions were delicious, but the flourless version stole the show. It’s richer and denser, more like an Andes mint with a thick chocolate layer topped with cool mint frosting and a smooth chocolate glaze. The “with-flour” version is closer to a brownie with mint frosting—also delicious, but it comes down to personal preference.

These mints are perfect for holiday gifting or as a thoughtful hostess treat. You can leave the mint frosting white for a classic look or color it green for a nod to Andes mints. Either way, they’re awesome!

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– Kelsey Hilts, Honest Cooking Contributor

How to Make Chocolate Peppermint Bars

Bottom Chocolate Layer

1. Prepare the Oven and Pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients:
   In a medium mixing bowl, beat the eggs until frothy. Add the melted butter, sugar, and peppermint extract, and mix until smooth.
3. Incorporate the Chocolate:
   Stir in the melted unsweetened chocolate until fully combined. If you prefer a firmer brownie texture, fold in the flour at this stage.
4. Bake the Chocolate Layer:
   Pour the batter into the prepared pan and spread it evenly. Bake for 25 minutes, checking after 15 minutes if making the flourless version. The layer should be set but not overbaked. Let it cool completely for at least 30 minutes.

Middle Mint Frosting

1. Blend the Ingredients:
   In a small bowl, cream the softened butter, cream, peppermint extract, and powdered sugar until smooth. Add a few drops of green food coloring if desired for a festive look.
2. Frost the Bottom Layer:
   Spread the mint frosting evenly over the cooled chocolate layer. Place the pan in the refrigerator for about 5 minutes to firm up the frosting.

Top Chocolate Layer

1. Prepare the Chocolate Topping:
   In a microwave or over a double boiler, melt the chocolate and butter together, stirring until smooth and glossy.
2. Top the Mint Frosting:
   Once the frosting is firm, spread the chocolate mixture evenly over the top. Refrigerate again for about 5 minutes until the topping is set.
3. Cut and Store:
   Remove the bars from the pan and cut into squares or strips. Store in an airtight container in the refrigerator for up to a week.

Why I Love This:

Easy to follow, looks great, especially with the green color, and tastes wonderful. This is such a festive treat that can be tweaked to fit almost any holiday. – Kalle Bergman, Honest Cooking Magazine founder.

101 Guide to Succeeding with Chocolate Mint Bars

Tips for Success:

1. Don’t Overbake: The bottom layer will continue to firm up as it cools, so remove it from the oven while it’s slightly soft in the center.
2. Smooth Frosting: Ensure the frosting layer is evenly spread for a professional look. Use an offset spatula if available.
3. Chill Between Layers: Refrigerating after each layer ensures clean, distinct layers and makes spreading easier.
4. Use High-Quality Ingredients: Choose high-quality chocolate and real peppermint extract for the best flavor.
5. Cut Cleanly: For clean edges, warm a knife under hot water, dry it, and slice the bars while cold.

Chocolate Peppermint Bars

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4.8 from 4 reviews

• Author: Kelsey Hilts
• Total Time: 1 hour 5 minutes
• Yield: 16 bars 1x

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Description

This easy-to-follow recipe creates a layered dessert with a soft, fudgy base, creamy mint frosting, and a glossy chocolate topping.

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Ingredients

Units USM Scale 1x2x3x

Bottom Chocolate Layer

• 2 large eggs
• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/2 teaspoon peppermint extract
• 2 squares (2oz, 56g) unsweetened chocolate, melted
• 1/2 cup (65g) all-purpose flour (optional for a firmer texture)

Middle Mint Frosting

• 2 tablespoons unsalted butter, softened
• 1 tablespoon cream
• 1 teaspoon peppermint extract
• 1 cup (120g) powdered sugar
• Green food coloring (optional)

Top Chocolate Layer

• 2 squares (2oz, 56g) unsweetened chocolate, melted
• 2 tablespoons unsalted butter, melted

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Instructions

Bottom Chocolate Layer

1. Prepare the Oven and Pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients:
   In a medium mixing bowl, beat the eggs until frothy. Add the melted butter, sugar, and peppermint extract, and mix until smooth.
3. Incorporate the Chocolate:
   Stir in the melted unsweetened chocolate until fully combined. If you prefer a firmer brownie texture, fold in the flour at this stage.
4. Bake the Chocolate Layer:
   Pour the batter into the prepared pan and spread it evenly. Bake for 25 minutes, checking after 15 minutes if making the flourless version. The layer should be set but not overbaked. Let it cool completely for at least 30 minutes.

Middle Mint Frosting

1. Blend the Ingredients:
   In a small bowl, cream the softened butter, cream, peppermint extract, and powdered sugar until smooth. Add a few drops of green food coloring if desired for a festive look.
2. Frost the Bottom Layer:
   Spread the mint frosting evenly over the cooled chocolate layer. Place the pan in the refrigerator for about 5 minutes to firm up the frosting.

Top Chocolate Layer

1. Prepare the Chocolate Topping:
   In a microwave or over a double boiler, melt the chocolate and butter together, stirring until smooth and glossy.
2. Top the Mint Frosting:
   Once the frosting is firm, spread the chocolate mixture evenly over the top. Refrigerate again for about 5 minutes until the topping is set.
3. Cut and Store:
   Remove the bars from the pan and cut into squares or strips. Store in an airtight container in the refrigerator for up to a week.

Notes

Texture Variations: Using flour in the bottom layer creates a brownie-like texture, while omitting it results in a denser, fudge-like consistency.

Food Coloring: The green hue in the frosting is optional but adds a festive touch.

Substitutions: Replace unsweetened chocolate with dark chocolate for a slightly sweeter topping.

• Prep Time: 25 mins
• Chilling Time: 15 mins
• Cook Time: 25 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 230
• Sugar: 20g
• Sodium: 80mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg