Description
Peppermint mocha cookie bars blend rich chocolate with cool mint in a festive holiday dessert. Chocolate lovers will savor this indulgent treat that combines espresso, peppermint, and sweet cookie base for a delightful seasonal experience.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 1/3 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs, at room temperature
- 12 tablespoons (170 grams) butter, at room temperature
Chocolate and Flavoring Ingredients:
- 2 ounces (56 grams) unsweetened chocolate, coarsely chopped
- 2 teaspoons pure coffee extract
- 1 cup white chocolate chips
- 1 cup peppermint baking chips
- 1/2 cup mini M&M baking bits
- About 3/4 of a 14 ounces (400 grams) can of sweetened condensed milk
Dry and Supplementary Ingredients:
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (56 grams) vegetable shortening
- 1 teaspoon Christmas-colored sprinkles
Instructions
- Prepare a 13×9 inch baking pan by lining it with parchment paper, allowing overhang for easy removal.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry ingredient base.
- Create a double boiler or use a heatproof bowl over simmering water to gently melt the chocolate, stirring until smooth and glossy.
- Using a stand mixer, cream butter, shortening, and sugars at medium speed until light and fluffy, approximately 3-4 minutes.
- Incorporate melted chocolate, eggs, and coffee extract into the butter mixture, mixing until thoroughly combined and emulsified.
- Gradually fold in the flour mixture, mixing until just incorporated, then gently fold in white chocolate chips to distribute evenly.
- Transfer the dough into the prepared pan, spreading it evenly and baking at 350°F for 15-20 minutes, aiming for a slightly underbaked texture.
- Remove from oven and immediately scatter peppermint chips, M&M bits, and sprinkles across the surface, then drizzle sweetened condensed milk evenly.
- Return to oven and bake at 350°F for an additional 20-25 minutes until the edges are golden and the center appears bubbly and set.
- Allow the bars to cool completely in the pan, then use parchment paper overhang to lift and slice into neat, festive squares.
Notes
- Adapt to Dietary Needs: Swap traditional ingredients with gluten-free flour, dairy-free chocolate, and vegan butter for those with dietary restrictions.
- Chocolate Melting Tip: Use low, gentle heat when melting chocolate to prevent burning and maintain smooth texture.
- Prevent Overbaking: Watch bars closely during final bake to ensure they remain soft and chewy, not dry or crumbly.
- Storage Hack: Store in airtight container at room temperature for up to 5 days, or freeze for longer preservation of festive treats.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 290
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg