Black & White Peppermint Bars

Black & White Peppermint Bars
Prep 20 mins Cool 15 mins refrigerate Bake 350°F 30 mins


Sugar Cookie Layer
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup white chocolate chips
Brownie Layer
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup mint extract
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 10 starlight mints, crushed

Make It

Sugar cookie layer

1. In a bowl, whisk flour and salt. In a separate bowl, beat butter and sugar for 2 minutes, until fluffy. Add flour and beat to combine. Stir in white chocolate chips. Press firmly and evenly (the flat side of a measuring cup works well) into foil-lined pan. Refrigerate 15 minutes.

Brownie layer

2. In a large bowl, whisk flour, cocoa powder, sugar and salt. Beat in melted butter, egg, milk and mint extract. Stir in semisweet chocolate chips. Dollop evenly over sugar cookie layer and spread with a spatula dipped in warm water (re-dip spatula as necessary to prevent sticking).

3. Bake at 350 degrees for 30 minutes. Cool. Remove from pan by lifting foil. Place on work surface. Melt white chocolate chips per package directions. Drizzle over bar cookies. Sprinkle with crushed mints. Allow chocolate to harden and slice into 36 pieces.

Nutrition Facts

Amount Per Serving: cal. (kcal): 160, Fat, total (g): 9, chol. (mg): 23, sat. fat (g): 6, carb. (g): 19, fiber (g): 1, pro. (g): 2, sodium (mg): 42, Percent Daily Values are based on a 2,000 calorie diet.