These Peppermint Bark Blondies are rich, buttery, and festive, the perfect holiday treat! The base is my chewy white chocolate blondie, flavored with a touch of peppermint extract. I top each blondie with a double drizzle of milk and white chocolate, then sprinkle on crushed peppermint candies for a holiday-perfect crunch. It’s basically my peppermint bark transformed into a blondie! Easy to bake, gorgeous on a dessert tray, and loved by kids and adults alike, these blondies are sure to become a seasonal favorite. For more festive treats, check out my collection of peppermint recipes!
Ingredients & Substitutions
- Unsalted Butter: Use melted for a rich, fudgy base. Salted butter can be substituted; simply lessen the amount of kosher salt.
- Light Brown Sugar: Provides moisture and caramel undertones. Dark brown sugar may be used for a deeper, more robust flavor.
- Eggs: Large, at room temperature. Allowing eggs to come to room temperature ensures the batter mixes evenly.
- Vanilla & Peppermint Extract: Peppermint extract imparts a festive flavor, while pure vanilla extract adds depth and warmth.
- Flour, Cornstarch, Baking Powder, Salt: The cornstarch contributes to a tender, delicate texture in the blondies.
- White Chocolate Chips: Folded into the batter to create pockets of melty sweetness. White chocolate chunks may also be used if desired.
- Milk Chocolate Chips & White Chocolate Chips: I used both milk chocolate chips and white chocolate chips for the topping drizzle, creating a visually appealing and flavorful finish.
- Crushed Peppermint Candies: Sprinkled on top of the chocolate drizzle for a festive, crunchy accent. Candy canes can be used in place of peppermint candies; crush finely and sprinkle over the chocolate while still warm so they stick.
FAQs
Can I make these ahead of time?
Yes! Bake the blondies and store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I freeze Peppermint Bark Blondies?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use candy canes instead of crushed peppermint candies?
Yes! Just crush candy canes finely and sprinkle over the chocolate drizzle while it’s still warm so it sticks.
How can I make the blondies extra fudgy?
Slightly underbake the blondies; the center should be just set with a few moist crumbs when tested with a toothpick.
Can I make these in a 9×13-inch pan?
Yes! You can use a 9×13-inch pan, but the blondies will bake thinner and may need slightly less time. Start checking for doneness around 25-28 minutes. The edges may brown faster, so keep an eye on them to prevent overbaking.
Serving Ideas
- Cut into squares and serve on a holiday dessert tray (like my Christmas dessert charcuterie board) for parties or cookie exchanges.
- Slice into bite-sized pieces for a festive treat platter or stocking stuffer.
- Pair with hot cocoa, coffee, or eggnog for a cozy seasonal treat.
- Stack on a cake stand or tiered tray alongside other Christmas cookies for a visually appealing dessert display.
Variations
- Extra Peppermint: Add ½ teaspoon peppermint extract to the batter for a stronger mint flavor.
- Chocolate Lovers: Mix in mini chocolate chips into the batter for extra chocolate pockets.
- Nutty Twist: Sprinkle finely chopped pecans or walnuts on top, along with the peppermint for added crunch.
- White Chocolate Only: Skip the milk chocolate drizzle for an all-white chocolate peppermint version.
How to Store Peppermint Bark Blondies
Room Temperature: Store baked blondies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy while maintaining the peppermint and chocolate flavors.
Refrigerator: For longer storage, cover the blondies tightly and refrigerate for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving to restore a soft, tender texture.
Freezer: Wrap the cooled blondies tightly in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for a few hours before serving. For best results, drizzle toppings or sprinkle crushed peppermint candies after thawing to keep the candies crisp.
Peppermint Bark Blondies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (168 g) white chocolate chips
Toppings
- ½ cup (91 g) milk chocolate chips
- ½ cup (91 g) white chocolate chips
- ¼ cup (50 g) peppermint candies, crushed
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper and set aside.
- In a large bowl, stir together the melted butter and brown sugar until the mixture is smooth and fully combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extract.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
- Add the dry ingredients to the butter mixture and stir until no dry streaks remain.
- Fold in the white chocolate chips.
- Transfer the batter to the prepared baking pan and spread it into an even layer.
- Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the blondies cool for about 10 minutes while you prepare the toppings.
- Melt the milk chocolate chips in a microwave-safe bowl, heating in 20 to 30 second intervals and stirring between each until smooth. Repeat with the white chocolate chips in a separate bowl.
- Drizzle both chocolates over the warm blondies and sprinkle the crushed peppermint candies on immediately so they stick.
- Let the blondies cool completely before slicing and serving.
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What the Test Kitchen had to say about this recipe:
Autumn
Chewy, buttery, and the peppermint topping is perfect. These are perfect for the holidays, or if you just like peppermint treats.
Elizabeth
These blondies definitely give me Christmas and holiday vibes. The peppermint crunch with the two kinds of chocolate on top is a great idea!
Stephanie
Perfect peppermint flavor without being overpowering. I love them!
Bella
The white chocolate pockets make every bite heavenly. A must for Christmas!
