These Cookie Dough Chocolate Peppermint Fudge Bars are a rich, fudgy and chocolatey indulgence with a special candy cane white chocolate finish. It’s a wonderful and classic holiday dessert that’s a mint chocolate lover’s dream – and so easy to make ahead. Gluten free and vegan.
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Looking for more chocolate holiday desserts? Check out Santa Hat Brownies, Chocolate Reindeer Bark and Matcha Cranberry White Chocolate Bark.
Why You’ll Love This Recipe
- Chocolate and mint are a match made in heaven!
- Festive treat for the holiday season – and perfect for gift giving, too!
- Fun for the whole family – get your kids to crush up those candy cane pieces.
Recipe Ingredients
I like to think of these peppermint chocolate fudge bars as a mash-up between cookie dough and fudge. The ingredient list is broken down into two parts – chocolate cookie dough and toppings. We will need:
Cookie Dough
- cashew butter – I like the more flavorful roasted cashew butter, but raw cashew butter can also be used. Or, go for another nut butter, like almond butter or peanut butter. If your nut butter is salted, omit the salt in the recipe.
- dark chocolate chips – dark chocolate chips or morsels will provide the deepest, most intense chocolatey flavor. I like a dark or semi-sweet chocolate.
- maple syrup – for a touch more sweetness and moisture.
- peppermint extract – this is what gives these peppermint fudge bars their iconic minty flavor. Look for peppermint extract in the baking aisle in grocery stores or online.
- almond flour – for moisture, binding ability and chewy, soft texture. The almond flour makes this more like ‘cookie dough’. If you don’t have almond flour on hand, you can try 1 cup of oat flour instead.
- cacao powder – for a deeper color and double the chocolate!
- salt – to enhance all those minty – chocolate flavors.
Toppings
- dark chocolate morsels – go for dark chocolate chips or your favorite dark chocolate bar broken up into pieces.
- cashew butter – for velvety texture and smoothness. Use the same nut butter you used in the cookie dough.
- white chocolate chips – the final drizzle of white chocolate adds visual appeal and another layer of sweetness. Use white chocolate chips or a chopped up white chocolate bar.
- candy canes or starlight candies – pick up a box of candy canes, mini candy canes or those mini starlight candies. I unwrap them, put them in a small plastic baggie and crush them with the back of a rolling pin.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
These mint chocolate fudge bars require nothing more than a quick melt and set in the freezer. Here’s how to do it in just a few easy steps:
Line Medium Loaf Pan
Line a medium loaf pan (8×4 inch) with parchment paper (this helps for easy removal).
Make Dough
Add cashew butter and chocolate chips to a microwave-safe bowl. Melt on half power in 30 second increments until fully melted. Cool slightly, then stir in maple syrup and peppermint extract.
Add almond flour, cacao powder and salt. Stir gently with a silicon spatula until a dough comes together.
Add to Pan and Chill
Press cookie dough into prepared loaf pan, evenly pressing into all four corners (I also love this pastry roller tool.)
Freeze for 10 minutes to chill the dough for the fudge-like texture.
Prepare Toppings
While the dough is chilling, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring frequently until melted and the mixture is smooth.
Place the white chocolate in a small microwave-safe bowl and melt on half power in 20 second increments. Crush candy canes into small pieces.
Add Toppings
Remove loaf pan from freezer. Pour melted dark chocolate mixture directly on chilled cookie dough and spread into one even layer. Sprinkle with crushed peppermint candies and drizzle with melted white chocolate.
Freeze Again
Place back in freezer for 5-10 minutes, until chocolate topping has set. Slice (see more on this below) and enjoy!
How to Cut into Bars
To prevent chocolate topping from cracking, allow frozen bars to sit out for about 10 minutes before cutting. If bars are completely frozen, you may need to wait longer.
Use a large sharp knife to cut bars into 10-12 servings (or smaller squares if you’d like!). Wipe away any excess chocolate fudge on the knife prior to each cut for clean (Instagram-worthy!) edges.
How to Store
Chocolate peppermint bars will keep in an airtight container in the fridge for up to 1 week. Place a piece of parchment paper between layers to prevent sticking.
Make Ahead Instructions: Make a batch or two 1-2 days before the holiday or special event. Store the entire loaf wrapped in plastic wrap in the fridge. On the day of serving, allow to chill slightly, then cut into squares or bars.
Serving Suggestions
Nothing says the winter season more than peppermint and chocolate. Some of my favorite ways to enjoy include:
- Holiday Dessert: Set out a platter on your Christmas and New Year’s Eve dessert table. You might want to make a double batch as these will disappear like magic!
- Gift Giving: Wrap up a bunch in cellophane, tie with a ribbon and give out to all your family and friends.
- Daily Treat: A small square of chocolate never hurt. I love to enjoy these little guys at the end of a long work day or just because.
More Chocolate Recipes You’ll Love:
If you make this Cookie Dough Chocolate Peppermint Fudge Bars recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Cookie Dough Peppermint Fudge Bars
Ingredients
- ¾ cup roasted cashew butter
- ¼ cup dark chocolate morsels, regular size
- 3 tablespoons maple syrup
- ¼ teaspoon peppermint extract
- 1 cup almond flour, see notes for subs
- 2 ½ tablespoons cacao powder
- ⅛ teaspoon salt, if using unsalted nut butter
Peppermint Topping
- ⅓ cup regular sized dark chocolate morsels
- 1 tablespoon cashew butter
- 2 tablespoons white chocolate chips, melted
- candy canes or starlight candies, crushed
Instructions
- Line medium loaf pan (8×4) with parchment paper; set aside.
- Make dough: In a medium-large glass bowl, add cashew butter and chocolate chips; melt on half power in 30 second increments until fully melted. Stir in maple syrup and peppermint extract. Add in almond flour, cacao powder and salt, stir until cookie dough texture forms.
- Add to pan and chill: Press cookie dough into pan, evenly pressing into all four corners. Place in freezer for about 10 minutes.
- Prepare toppings: Meanwhile, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring frequently until melted and mixture is smooth. Melt the two tablespoons of white chocolate chips on half power in 20 second increments and crush candy canes into small pieces.
- Add toppings: Remove pan from freezer and pour melted dark chocolate mixture directly on chilled cookie dough. Sprinkle with crushed peppermint candies and drizzle with melted white chocolate.
- Freeze again: Place back in freezer for 5-10 minutes, until chocolate topping has set.
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