Dina Deleasa Instagram – Peppermint Bark Crumble Bars, they are a cookie, browien, fudgy mash-up for those who love their peppermint bark candy. They are a great addition to the cookie table on Christmas or a treat on New Years or quite frankly all winter long!
I made these for a cookie exchange one year and I am still being asked for the recipe. And finally, HERE IT IS! Merry Christmas!
2 cups unsalted butter, softened
1 tsp vanilla extract
1 1/4 cups powdered sugar
4 1/2 cups flour
1/2 teaspoon baking soda
2 cups roughly chopped peppermint bark candy
1/2 cup sweetened condensed milk
2 tbsp unsalted butter
Add 2 cups of butter to a large bowl. With a hand mixture on low to medium speed, cream butter until fluffy (2-3 minutes.) Add the vanilla mix on low speed for one more minute. Add Powdered Sugar and mix until well combined.
Add Baking Soda with the Flour (one cup at a time) and mix just until combined. At this point you may have to use your hands to help the dough come together. Form dough into a ball, then divide dough into two equal portions.
Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
Press half of the dough into a parchment paper- lined 9×13 baking pan.
Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes. Then removed from the oven.
While this is baking, melt down the chocolate. You can do this one of two ways: Common methods include the traditional double boiler (heat-proof bowl over simmering water) and the quick microwave method (short intervals, stirring often). Melt chocolate, and mix with condensed milk, and butter until smooth and uniform.
Pour over the baked shortbread layer and smooth out with the back of the spoon in an even layer. Take the remaining dough and crumble evenly over top. Bake in the oven at 375 for about 20-25 minutes, until the top crumble is a golden color.
#Dessert #peppermint #bakefeed | Posted on 24/Dec/2025 07:21:20
