Are you dreaming of cool, refreshing desserts that are surprisingly simple to make? Then look no further! These peppermint sheet pan bars are the perfect answer. They’re a delicious and festive treat, ideal for holiday gatherings or a cozy night in. Forget complicated recipes and messy baking pans; this recipe delivers incredible flavor with minimal effort. Get ready to impress your friends and family with these easy-to-make, melt-in-your-mouth peppermint bars. They’re the perfect combination of sweet, minty, and chocolatey goodness – a truly delightful homemade treat.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed peppermint candies
- ½ cup semi-sweet chocolate chips
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your bars release easily once baked. You can line the pan with parchment paper for extra easy cleanup.
Making the Batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This combines all the dry ingredients evenly for a smooth batter.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but can be done by hand if you have the time and patience.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate the eggs for a consistent batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to tough bars.
- Stir in the crushed peppermint candies and chocolate chips. Gently fold these ingredients in to distribute them evenly throughout the batter.
Baking and Cooling:
- Pour the batter into the prepared pan and spread it evenly. This ensures even baking and consistent bar thickness.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don't overbake, or your bars will be dry.
- Let the bars cool completely in the pan before cutting into squares. This allows them to set properly and prevents them from crumbling.
Tips and Variations:
- For extra minty flavor: Add a few drops of peppermint extract to the batter along with the vanilla extract.
- Dark chocolate lovers: Substitute dark chocolate chips for the semi-sweet chocolate chips.
- Nutty twist: Add ½ cup chopped pecans or walnuts to the batter for a delightful crunch.
- Make it festive: Drizzle melted white chocolate over the cooled bars and sprinkle with more crushed peppermint candies for an extra holiday touch.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information (per bar, approximate):
- Calories: 250-300
- Fat: 14-16g
- Saturated Fat: 8-10g
- Cholesterol: 30-40mg
- Sodium: 100-120mg
- Carbohydrates: 30-35g
- Sugar: 20-25g
- Protein: 2-3g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
These peppermint sheet pan bars are a quick, easy, and delicious dessert recipe perfect for any occasion. Enjoy! They make a wonderful addition to your collection of easy recipes and healthy meals, perfect for quick dinner ideas and homemade cooking. They truly are among the best recipes available for a delicious dish.