Go Back

Christmas Morning No Bake Peppermint Bars

Christmas morning no bake peppermint bars layer a firm chocolate cookie crust with fluffy peppermint filling and a smooth chocolate topping. Chill the bars until firm, then finish with crushed peppermint candies for a festive crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 chocolate sandwich cookies finely crushed
  • 5 tbsp unsalted butter melted
For the peppermint filling
  • 1 block (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp peppermint extract
  • 0.125 tsp salt
  • 1.5 cup heavy cream cold
  • 0.25 cup peppermint candies finely crushed
For the chocolate topping
  • 1 cup semisweet chocolate chips
  • 2 tbsp unsalted butter
For the garnish
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 8-inch square pan

Method
 

Make the crust
  1. Line an 8-inch square pan with parchment paper, leaving enough overhang to lift out the bars.
  2. Stir the cookie crumbs and melted butter together until evenly moistened.
  3. Press the mixture firmly into the bottom of the pan.
  4. Refrigerate for 15 minutes.
Make the peppermint filling
  1. Beat the cream cheese, powdered sugar, peppermint extract, and salt in a large bowl until smooth.
  2. In a separate bowl, whip the cold heavy cream to stiff peaks.
  3. Fold the whipped cream and 1/4 cup crushed peppermint candies into the cream cheese mixture.
  4. Spread the filling evenly over the chilled crust.
  5. Refrigerate for 30 minutes.
Make the chocolate topping
  1. Melt the chocolate chips and butter in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  2. Spread the chocolate mixture evenly over the filling.
  3. Refrigerate for at least 4 hours, until firm.
Garnish and serve
  1. Lift the bars from the pan using the parchment overhang.
  2. Scatter the remaining crushed peppermint candies over the top.
  3. Cut into 16 bars with a warm, dry knife.

Notes

For neat slices, use a warm, dry knife and wipe it between cuts. Store covered in the refrigerator for up to 4 days; freeze yes, for up to 2 months. For a gluten-free version, use gluten-free chocolate sandwich cookies.