These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round!
If you like chocolate peppermint (or know someone who does), this is the recipe for you. A shortbread base is topped with a dense layer of soft chocolaty goodness infused with peppermint extract.
As with many chocolate recipes, this one has a deeper flavor if you make it a day ahead. Build that info your baking plans.
To make for neat bars, I cut off the edges. These are not to be wasted, of course–set them aside for select people to enjoy, and present the neatly-edged bars to a more discriminating audience.
Modified from Best Holiday Recipes from Taste of Home 2011.
Bready or Not: Peppermint Truffle Bars
These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round! Modified from Best Holiday Recipes from Taste of Home 2011.
Equipment
- 9×13 pan
- nonstick spray
- wax paper
- heavy glass
Ingredients
Bottom crust
- 3/4 cup unsalted butter cold and cubed (1 1/2 sticks butter)
- 1 1/2 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Chocolate layer
- 16 ounces semisweet chocolate chips or chopped chocolate
- 3/4 cup milk or half & half
- 1/2 cup unsalted butter cubed
- 4 large eggs room temperature
- 2/3 cup white sugar
- 1 teaspoon peppermint extract
Instructions
- Line a 13×9 baking pan with foil and apply nonstick spray. Preheat oven at 325-degrees.
- In a large bowl, combine the flour, confectioners’ sugar, and salt. Add vanilla. Dice in the butter. Mix ingredients until the butter resembles fine crumbs. Distribute into prepared pan. Use a piece of waxed paper and a heavy glass to compress the dough into a firm layer.
- Bake for 20 to 25 minutes, until the edges are lightly brown. In the meantime, start mixing the top layer.
- In a large pot, combine the semisweet chocolate, milk, and butter and cook on low heat until the mixture is smooth. Remove from heat and let cool for a bit.
- In a large bowl, beat eggs and white sugar until it is smooth and thick. Add the peppermint extract and the chocolate mixture. Beat until incorporated and smooth. Pour over the bottom crust.
- Bake for 30 to 35 minutes until the middle is set and passes the toothpick test. Cool in pan on a rack, then place in fridge to set for several hours or overnight.
- Use foil to lift contents onto a cutting board. Slice into bars. Store in sealed container or individually wrapped in the fridge.
Why, yes. Yes, I will make this next. I love your recipes.
Fantastic! I hope you love the results.