Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, peppermint bark brownies, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I think I could eat this stuff all day long and never grow tired of it.
Check out what our pals over at 5 Dollar Dinners had to say about this recipe:
If you’ve never melted chocolate chips, it’s super simple process that requires a double boiler. You can melt them in the microwave carefully, but I prefer to melt white chocolate in the double boiler because it melts slower (over medium low heat) and won’t burn or clump as a result. And if you’re frustrated about anything in particular, it’ll feel great getting a little aggression out when you pound the candy canes into a bunch of tiny pieces. I pounded mine until I had lots of peppermint ‘snow,’ as well as the bigger clumps and smaller chunks. Then you’ll get the perfect amount of peppermint topping with each bite!
Thank you so much, Erin, for sharing your wonderful peppermint bark brownie recipe with us as well as these great tips.
2 ounces semisweet baking chocolate, chopped
1/2 cup Kerrygold butter
2 cups chocolate chips, divided
1 cup Domino sugar
1 teaspoon vanilla (or use homemade vanilla extract!)
1/2 cup Gold Medal all-purpose flour
2 tablespoons Toll House cocoa powder
1/2 teaspoon Morton salt
4 drops peppermint extract
Peppermint Bark Topping
2 cups white chocolate chips
1 drop peppermint extract
1 Tbsp Wesson canola oil
4 candy canes, crushed
Preheat the oven to 350 degrees. Grease an 8×8-inch glass baking dish with nonstick cooking spray.
In a large, microwave-safe mixing bowl, add the chopped baking chocolate, butter, and 1 cup of the chocolate chips. Microwave on high for 11⁄2 minutes. Whisk the melted butter into the melted chocolate.
Whisk the sugar, vanilla, flour, cocoa powder, and salt into the butter-chocolate mixture. Whisk the eggs and instant coffee granules into the batter. Whisk for about 1 minute, or until the batter is smooth. Fold in the remaining 1 cup chocolate chips and the 4 drops of peppermint extract.
Pour the batter into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes before adding the
While the brownies are baking, add the white chocolate chips, drop of peppermint extract and oil to a double boiler. Turn the heat on medium-low and stir the white chocolate as it melts.
Add the candy canes to a plastic baggie and pound them with a rolling pin, hammer or potato masher.
Once the brownies have cooled, spread the white chocolate layer of the top and then sprinkle on all the peppermint pieces and ‘snow.’ Chill in the fridge for at least an hour to allow the white chocolate bark to set.
Slice and serve Peppermint Bark Brownies.
USE RED NEXT PAGE LINK BELOW
Quick Tip: These brownies make a wonderful cookie exchange item.
Thank you 5 Dollar Dinners for this delicious recipe!