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Black and White Peppermint Bars

25 Days of Christmas Cookies: Day 3 - Black and White Peppermint Bars.  

The Black and White Peppermint Bars have a yummy sugar cookie crust studded with white chocolate chips,  a moist fudgy brownie layer, and a splash of cool refreshing crushed peppermint to top it all off, taking rich delicious decadence to a whole new level.

Black and White Peppermint Bars.
2013-12-01 20:03:21
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Sugar Cookie Layer
  1. 1 1/2 cups all purpose flour
  2. 1/4 tsp salt
  3. 10 tbsp unsalted butter, softened
  4. 1/2 cup sugar
  5. 3/4 cup white chocolate chips
Brownie Layer
  1. 3/4 cup all purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 1/2 cup sugar
  4. 1/4 tsp salt
  5. 10 tbsp unsalted butter, softened
  6. 1 egg
  7. 1/4 cup milk
  8. 1/4 tsp mint extract
  9. 3/4 cup semisweet chocolate chips
Topping
  1. 1/2 cup white chocolate chips
  2. 10 starlight mints, crushed
Instructions
  1. Heat oven to 350 degrees. Line a 13×9-inch pan with nonstick aluminum foil or parchment paper.
Sugar Cookie Layer
  1. In a bowl, whisk flour and salt.
  2. In a separate bowl, beat butter and sugar for 2 minutes, until fluffy.
  3. Add flour and beat to combine.
  4. Stir in white chocolate chips.
  5. Press firmly and evenly into foil or parchment lined pan ( the dough will be a little crumbly).
  6. Refrigerate for 15 minutes.
Brownie Layer
  1. In a large bowl, whisk flour, cocoa powder, sugar and salt.
  2. Beat in melted butter, egg, milk, and mint extract.
  3. Stir in Semisweet chocolate chips.
  4. Dollop evenly over sugar cookie layer and spread with a spatula dipped in warm water (re-dip spatula as necessary to prevent sticking).
  5. Bake at 350 degrees for 30 minutes. Cool.
  6. Remove from pan by lifting foil or parchment paper.
  7. Place on work surface.
  8. Melt white chocolate chips per package directions.
  9. Drizzle over bar cookies.
  10. Sprinkle with crushed peppermints.
  11. Allow chocolate to harden and slice.
Notes
  1. I used parchment paper, sprayed with cooking spray on the underside to get it to adhere to the pan before placing sugar cookie dough on top.
  2. Make sure to allow bars to cool completely before lifting from pan to prevent the bars from breaking into pieces.
By Family Circle: Dec. 2013
Pure Grace Farms https://puregracefarms.com/
 
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Comments

  1. Katherines Corner says

    November 4, 2014 at 19:37

    Thank you for joining in the fun at the Christmas Cookie swap Linky party. Pinned your yumminess! xo
    Katherines Corner recently posted…Christmas Cookie Swap Linky PartyMy Profile

    Reply
  2. Janine Huldie says

    November 4, 2014 at 11:41

    Shari, huge thank you for linking up with us today and having a hard time deciding which of your cookies I want to make first. So, I might have to pace myself and make them all before the holiday season is over. Thank you again and so happy to see you join us again ?

    Reply
    • Shari Eckstrom says

      November 4, 2014 at 15:29

      Thanks Janine. ?

      Reply

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Want to help Support Pure Grace Farms? If you have enjoyed my blog and the recipes you find here, one of the ways you can help support Pure Grace Farms is by visiting my Affiliates and making a purchase through their links on this site. Each of my Affiliates pay me a small percentage from your purchase at no additional cost to you, and allows me to continue delivering great recipes and content to this site week after week. Thank you in advance for your support.

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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