If you’re craving a dessert that delivers pure Christmas joy in every bite, these Peppermint Bark Brownies are the ultimate holiday treat.
Imagine thick, fudgy brownies layered with creamy white chocolate, crunchy peppermint candy, and swirls of festive red. Every square brings together rich chocolate, cool peppermint, and a satisfying crunch — just like classic peppermint bark, but even more decadent thanks to the brownie base.
Perfect for Christmas parties, dessert platters, gifting, cookie exchanges, or cozy holiday movie nights, these brownies are showy, indulgent, and unbelievably easy to make. They’re the kind of treat that always earns compliments and disappears fast.
Why You’ll Love Peppermint Bark Brownies
These brownies are festive, rich, and totally irresistible.
- Thick, chewy, ultra-fudgy brownie base
- Creamy white chocolate peppermint bark topping
- Easy to make with box mix or homemade brownies
- Gorgeous holiday appearance
- Great for gifting and dessert boards
- Perfect balance of chocolate + peppermint
Why You Should Try This Recipe
Peppermint bark is a beloved Christmas classic, but pairing it with gooey brownies creates a dream dessert that’s rich, bold, and unforgettable. The brownie layer provides deep chocolate flavor while the peppermint bark layer adds creamy sweetness and crunch. The result? A perfect Christmas dessert that feels bakery-level but requires very little effort.
Ingredients You’ll Need
For the Brownie Layer
- 1 box brownie mix (plus ingredients on box)
or your favorite homemade brownie batter - 1 tsp peppermint extract (optional for extra mint flavor)
For the Peppermint Bark Topping
- 2 cups white chocolate chips or melting wafers
- 1 tbsp coconut oil (for smooth melting)
- ¾ cup crushed candy canes or peppermint candies
- Optional: red food coloring for swirls
Optional Decorations
- Dark chocolate drizzle
- Extra crushed peppermint
- Chocolate curls
- Mini marshmallows
How to Make Peppermint Bark Brownies (Detailed)
1. Bake the Brownies
Prepare brownies according to package or recipe instructions.
Optional: Add 1 tsp peppermint extract to batter.
Spread into a parchment-lined 8×8 or 9×9 pan.
Bake as directed until fudgy and set.
Cool completely.
2. Melt the White Chocolate
In a microwave-safe bowl, melt white chocolate chips with coconut oil in 20-second intervals.
Stir until smooth and silky.
3. Add Peppermint
Fold in half the crushed candy canes.
(Optional: add a tiny bit of red gel food dye and swirl for a marbled look.)
4. Spread Over Cooled Brownies
Pour melted white chocolate mixture over the cooled brownies.
Spread evenly.
5. Add Toppings
Sprinkle remaining crushed peppermints over the top.
Add optional chocolate drizzle or decorative swirls.
6. Chill & Set
Refrigerate for 20–30 minutes, or until the peppermint bark layer is firm.
7. Slice & Serve
Use a warm sharp knife for clean edges.
Serve chilled or at room temperature — both are delicious!
Nutritional Information (Estimated per brownie)
- Calories: 260
- Carbs: 32g
- Fat: 12g
- Sugar: 26g
- Protein: 2g
Tips for the Best Peppermint Bark Brownies
- Make sure brownies are fully cooled before adding topping.
- Use high-quality white chocolate for smooth melting.
- Add coconut oil to prevent chalky white chocolate.
- Don’t crush peppermint too fine — leave some chunky for texture.
- For clean slicing, warm knife under hot water and wipe clean between cuts.
- Chill brownies before slicing to keep bark layer intact.
Variations & Substitutions
- Triple Chocolate Peppermint: Add dark chocolate chunks into the brownie batter.
- Peppermint Mocha Brownies: Add 1 tsp espresso powder.
- White Chocolate Brownies: Use blondies instead of brownies.
- Extra Minty: Add Andes mints on top of brownies before pouring bark.
- Gluten-Free: Use a gluten-free brownie mix.
What to Serve with These Brownies
- Hot cocoa
- Chocolate peppermint latte
- Vanilla ice cream
- Holiday dessert platters
- Christmas cookie boards
- Peppermint milkshakes
Common Mistakes to Avoid
- Using warm brownies: White chocolate will melt and become messy.
- Overheating white chocolate: Causes seizing — melt gently.
- Using old candy canes: They become sticky and unpleasant.
- Cutting before chilling: Bark cracks unevenly.
- Using non–melting white chocolate chips: Look for candy melts if possible.
Storing Tips
- Store in airtight container for 4–5 days.
- Refrigerate for extra firmness.
- Freeze (fully cooled and sliced) for up to 2 months.
- Layer with parchment to prevent sticking.
Conclusion
These Peppermint Bark Brownies are the perfect blend of fudgy chocolate, cool peppermint, and festive holiday flair. With their stunning white chocolate topping and candy cane crunch, they look like they’re straight from a bakery — but they’re incredibly easy to make at home. Whether you’re baking for a party or treating yourself, this dessert brings the cozy magic of Christmas to every bite.
Recipe FAQ’s
Can I use homemade brownies?
Absolutely — any fudgy brownie works perfectly.
Can I skip the peppermint extract?
Yes — the peppermint topping adds plenty of flavor.
Why is my white chocolate grainy?
It was overheated — melt gently and add coconut oil.
Can I make these ahead?
Yes — they’re perfect for next-day serving.
Do they freeze well?
Yes — freeze slices wrapped individually.