Peppermint Sugar Cookie Bars

Sweet! These Peppermint Sugar Cookie Bars start with refrigerated cookie dough to cut down on prep time. Once you add peppermint extract to the dough and top the baked cookie recipe with melted chocolate, the peppermint dessert will taste completely homemade.

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4.0 by 15 people

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  • Makes: 36 servings
  • Serving Size: 1 bar
  • Makes: 36 bars
  • Prep: 25 mins
  • Bake: 15 mins 350°F
  • Cool: 15 mins

Peppermint Sugar Cookie Bars

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside. In a large bowl stir together cookie dough and peppermint extract until combined. Press dough onto the bottom of the prepared baking pan. Bake for 15 to 20 minutes or until lightly browned.
  2. Sprinkle warm uncut bars with white baking pieces; let stand for 5 minutes. Spread softened baking pieces evenly over uncut bars. Cool in pan on a wire rack.
  3. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Pour chocolate mixture over cooled uncut bars, spreading evenly. Sprinkle with crushed candies. Chill about 1 hour or until set. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

From the Test Kitchen

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Nutrition Facts (Peppermint Sugar Cookie Bars)

  • Per serving:
  • 149 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 6 mg chol. ,
  • 53 mg sodium ,
  • 18 g carb. ,
  • 0 g fiber ,
  • 14 g sugar ,
  • 1 g pro.
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Reviews (1)

15 Ratings
193 Days Ago
5.0
Home run! Made these exactly as listed and opted for peppermint kisses for garnish. Will definitely make again.

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