Bake up a mint lover’s dream with this easy recipe for a dessert that delivers layers of chocolate and mint flavors!
Peppermint and white chocolate go together like snowfall and sledding. They pair beautifully, both in flavor and appearance—and this recipe for peppermint white chocolate bars amplifies the pleasure of both!
It delivers a truly layered peppermint experience, with minty flavor added to the blondie bars, the white chocolate frosting, and the candy topping. Plus, you get a delightful mix of textures in each bite! The bars are soft and fudgy, the frosting is fluffy and creamy, and the crushed candies on top add a satisfying crunch. These bars will please any crowd while bringing a bright and pretty touch to any dessert table.
Best of all, the ingredient list includes only items you can easily find on grocery store shelves, and you don’t need any special tools or equipment to make this recipe. Whether you’re looking for a knockout addition to an office holiday party or an easy potluck contribution, these peppermint-white chocolate bars are a great choice!
Variations on a mint-chocolate theme
- Change up the chocolate: Use milk or dark chocolate in the frosting for a less-sweet, more cocoa-forward contrast to the white chocolate bars. Darker chocolates will firm a bit more upon chilling, which translates to a slightly fudgier topping.
- Play with peppermint intensity: Reduce the peppermint extract for a gentler mint note or add a touch more—up to about one and a half teaspoons total between the bars and frosting—for avid mint lovers. You could also use crushed mint chocolate candies instead of classic peppermints for a softer bite.
- Try different candy toppings: Swap traditional candy canes for chocolate-mint candies, red and green sprinkles, or chopped holiday bark for a more textural, visually varied finish.
- Swirl the presentation: Tint a small portion of the frosting pink or red, dollop it over the white frosting, and gently swirl with an offset spatula or knife for a candy-cane look without changing the flavor profile.
How do I store leftovers?
Store leftover peppermint-white chocolate bars in an airtight container in the fridge for up to 5 days. You can also freeze this dessert for up to 3 months. Place cut bars on a parchment-lined baking sheet, freeze solid (about 1 hour), then transfer to a freezer-safe container or bag with as much air removed as possible and parchment separating layers. Thaw overnight in the fridge or for 60-90 minutes at room temp.
Serving suggestions
Serve your peppermint-white chocolate bars alongside other treats that pair chocolate and mint flavors. A scoop of Mint Chocolate Chip Ice Cream makes a delightful à la mode presentation, and a White Chocolate-Peppermint Mocha is the perfect beverage pairing. If you’re including these in a mint-themed event, pair them with Mint Brownies, Peppermint Bark Popcorn, Mint Chocolate Chip Cupcakes, and Candy Cane Cookies.
Peppermint-White Chocolate Bars
Ingredients
For The Bars:
- 12 ounces white chocolate chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1 cup mini semisweet chocolate chips
For The Frosting:
- 6 ounces white chocolate chopped
- 1/2 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar divided
- 1/3 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- Peppermint candies crushed, for topping
Instructions
Make The Bars:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and line with parchment paper, leaving overhang for easy removal.
- In a double boiler or heatproof bowl set over simmering water, melt the white chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the sugar until combined, then whisk in the eggs one at a time until the mixture is glossy. Stir in the vanilla and peppermint extracts.
- Add the flour and stir just until incorporated—do not overmix.
- Spread the batter evenly into the prepared pan and bake for 28–32 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out mostly clean.
- Remove from oven and immediately sprinkle with the mini chocolate chips. Let the bars cool completely on a wire rack before frosting, about 1 hour.
Make The Frosting:
- In a double boiler, melt the white chocolate until smooth. Remove from heat and let cool for about 15 minutes, stirring occasionally, until the chocolate is just slightly warm and no longer hot to the touch.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 1 3/4 cups of the powdered sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the sour cream, vanilla, peppermint extract, and salt. Beat on low until combined.
- Beat in the cooled white chocolate until smooth.
- Add the remaining 1 3/4 cups powdered sugar gradually, mixing on low speed until fully incorporated and the frosting is thick and creamy.
Assemble And Finish The Bars:
- Spread the frosting evenly over the cooled bars.
- Sprinkle generously with crushed peppermint candies.
- Slice into 18 bars. Serve immediately or cover and refrigerate.
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