Peppermint bark brownies are a festive holiday brownie recipe with loads of minty flavor! You’ll love the combination of fudgy chocolate, rich white chocolate ganache, and crunchy bits of candy cane.

stack of peppermint bark brownies served on two stacked grey plates.
Photography By: Fit Mama Real Food

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These peppermint bark brownies combine chocolate brownies and peppermint bark into one delicious holiday treat! Full of rich chocolate and refreshing peppermint flavor, they’re a little bit like Ghirardelli peppermint bark but in brownie form. Yes!

These brownies are perfect for sharing at holiday parties or as a festive gift for friends and family. I love adding them to a tin of my family’s favorite holiday treats along with Christmas Crack, Oreo Truffles, and Christmas Pinwheel Cookies and gifting them to friends and neighbors for Christmas.

peppermint bark brownies on a wire cooling rack.

Peppermint Bark Brownie Recipe

With a chewy brownie base, creamy layer of white chocolate ganache, and festive crushed candy canes on top, these peppermint bark brownies will be the star of your Christmas dessert table. 

As a bonus, this recipe is easy to make, and can even be prepared ahead of time for stress-free holiday entertaining. Be sure to have some extra candy canes on hand to garnish each serving for a festive touch.

If you’re looking for a show-stopping holiday dessert, these peppermint bark brownies are sure to fit the bill!

(Try my Cake Mix Brownies and Christmas Tree Brownies, too!)

ingredients to make peppermint bark brownies.


See recipe card below this post for ingredient quantities and full instructions.


  • Unsalted butter
  • Granulated sugar
  • Vanilla extract
  • Peppermint oil – This is optional. Peppermint extract can be used instead, but it’s strong stuff, so don’t go overboard!
  • Large eggs – Let these come to room temperature before you begin.
  • Unsweetened cocoa powder – Natural cocoa powder will give you a lighter color and more acidic flavor, while Dutch-processed cocoa is milder in flavor and darker in color.
  • All-purpose flour
  • Kosher salt


  • White chocolate – I recommend Ghirardelli or another high-quality brand for the best results. A chocolate baking bar will yield better results than white chocolate chips.
  • Vegetable shortening – This gives the topping a ganache-like texture.
  • Candy canes – Or substitute starlight mints.


  • Swap the white chocolate for bittersweet chocolate for richer brownies.
  • Use an all-purpose gluten-free flour to make these peppermint bark brownies gluten-free.
  • Add chocolate chips to the brownie batter to make it even more decadent.

Quick Tip

If you don’t have a double boiler (or a heatproof large bowl that can be set over a pan of boiling water), you can melt the chocolate in the microwave. Just be sure to use a microwave-safe bowl, and work in 20-second bursts, stirring in between so it doesn’t burn!

steps to make peppermint bark brownies.

How to Make Peppermint Bark Brownies

  1. Prepare: Preheat your oven to 350ºF. Then, line the bottom of a 9×13 baking dish with parchment paper, and lightly grease the paper with butter or cooking spray.
  2. Start the batter: Melt the butter in a small saucepan set over medium heat. Add the sugar, and whisk to dissolve. Stir in the vanilla and peppermint oil. Then, remove the saucepan from the heat, and set it aside to cool slightly. 
  3. Finish the batter: Beat in the eggs one at a time, and stir in the cocoa powder. Add the flour and salt; stir until the batter is smooth and all the ingredients are just incorporated.
  4. Bake: Pour the batter into the prepared pan, and use a rubber spatula to spread it out evenly. Bake for 25 to 30 minutes, or until the top is dry and the center is still gooey. 
  5. Make the topping: Melt the white chocolate and shortening in a double boiler. Remove the boiler from the heat just before the chocolate has fully melted, and stir to finish melting it. 
  6. Top the brownies: Pour the white chocolate mixture over the brownies, spreading it in a thin, even layer. Sprinkle the candy cane pieces on top. Chill in the fridge until set.
serving of peppermint bark brownies on a white round plate.

Quick Tip

Be careful not to overmix the batter! Stir the ingredients just until they’re smooth and no clumps remain. Otherwise, your brownies could become dense and chewy.

How to Store Peppermint Bark Brownies

These brownies can be stored at room temperature in an airtight container for up to 3 days. Place a sheet of parchment paper between each layer to prevent them from sticking together!


Is peppermint oil for baking the same as essential oil?

No, they are not the same. Essential oils are much more concentrated and should not be used in baking unless they are specifically marked as being culinary grade. Peppermint oil can be found in the baking aisle of most grocery stores and is meant to use in recipes.

Can Peppermint Bark Brownies be frozen?

Yes, these brownies can be frozen. Wrap them tightly in plastic wrap. Then, transfer them to a sealable bag or airtight container, and keep them frozen for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.

What’s the easiest way to crush candy canes?

For large pieces, place candy canes in a resealable plastic bag, and use a rolling pin to crush them. For smaller pieces, you can use a food processor or blender. Start with just a few candy canes at a time, so you don’t overload the motor. 

How do I soften hard brownies?

If you’re brownies harden, wrap individual servings in a napkin, and warm them in the microwave for about 10 seconds. They’ll soften right up, becoming gooey and soft again!

What are the best brownie toppings?

The fun part about making brownies is that you can vary the toppings. Adding mini chocolate chips, a drizzle of caramel sauce, powdered sugar, or even a little bit of marshmallow fluff are all delicious options.

More Brownie Recipes to Try

A stack of 3 peppermint bark brownies on a plate.

Peppermint Bark Brownies

Peppermint bark brownies are a festive holiday brownie recipe with loads of minty flavor! You’ll love the combination of fudgy chocolate, rich white chocolate ganache, and crunchy bits of candy cane.
No ratings yet
Course: Dessert
Cuisine: American
Servings: 16 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 25 minutes


  • 9×13 baking dish
  • saucepan
  • Double Boiler


  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 drops peppermint oil optional
  • 2 large eggs room temperature
  • ½ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • Pinch of kosher salt

For Topping:

  • 12 ounces good quality white chocolate chopped
  • 3 Tablespoons vegetable shortening
  • 5-6 candy canes coarsely chopped or crushed (about 1 cup)


  • Preheat the oven to 350F. Line the bottom of a 9×13 baking dish with parchment. Lightly grease the parchment.
  • Add the butter to a small saucepan and melt over medium heat. Add the sugar and stir to dissolve. Add the vanilla and peppermint (if using) and stir to combine. Remove from the heat and let cool slightly.
    ½ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, 3 drops peppermint oil
  • Add the eggs, one at a time, stirring constantly to combine. Stir in the cocoa powder and mix until fully combined. Add the flour and salt and mix thoroughly to combine the batter.
    2 large eggs, ½ cup unsweetened cocoa powder, ½ cup all-purpose flour, Pinch of kosher salt
  • Pour batter into the prepared baking dish. Level the top with a spatula.
  • Bake for 25-30 minutes or until the top of the brownies is dry and the center is still gooey. Check for doneness by inserting a toothpick into the center.
  • Gently melt white chocolate and shortening together in a double boiler. Remove from heat before it is completely melted and stir to completely melt it. Pour over brownies, spreading into a thin, even layer. Sprinkle with candy cane pieces.
    12 ounces good quality white chocolate, 3 Tablespoons vegetable shortening, 5-6 candy canes
  • Chill until set, at least 30 minutes
  • Let cool completely before serving.


Serving: 1serving | Calories: 264kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 29mg | Potassium: 116mg | Fiber: 1g | Sugar: 25g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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