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Sweet peppermint bark dessert squares with candy canes and whipped cream topping.

Peppermint-White Chocolate Bars

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 7 minutes
Course bars & brownies
Cuisine baking
Servings 18 servings
Calories 491 kcal

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 9x13-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.
    Creamy cake batter being mixed in a glass bowl for baking, step-by-step process, baking ingredients on countertop.
  • 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.
    Baked Bree, step-by-step cake baking process, vanilla cake batter, baked cake, chocolate chip-topped cake, home baking images.

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.
    Cream cheese frosting in a glass bowl with a spatula.

Assemble And Finish The Bars:

  • Spread the frosting evenly over the cooled bars.
    Peppermint bark baking with chocolate chips and whipped cream, decorated with peppermint candies.
  • Sprinkle generously with crushed peppermint candies.
  • Slice into 18 bars. Serve immediately or cover and refrigerate.

Nutrition

Calories: 491kcalCarbohydrates: 61gProtein: 5gFat: 26gSaturated Fat: 16gSodium: 73mgFiber: 1g
Keyword Peppermint White Chocolate Bars
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