These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round! Modified from Best Holiday Recipes from Taste of Home 2011.
Course: Dessert, Snack
Keyword: bars, chocolate, mint
Author: Beth Cato
Equipment
9x13 pan
nonstick spray
wax paper
heavy glass
Ingredients
Bottom crust
3/4cupunsalted butter cold and cubed (1 1/2 sticks butter)
1 1/2cupsall-purpose flour
3/4cupconfectioners' sugar
1/4teaspoonsalt
1/2teaspoonvanilla extract
Chocolate layer
16ouncessemisweet chocolate chips or chopped chocolate
3/4cupmilk or half & half
1/2cupunsalted butter cubed
4large eggs room temperature
2/3cupwhite sugar
1teaspoonpeppermint extract
Instructions
Line a 13x9 baking pan with foil and apply nonstick spray. Preheat oven at 325-degrees.
In a large bowl, combine the flour, confectioners' sugar, and salt. Add vanilla. Dice in the butter. Mix ingredients until the butter resembles fine crumbs. Distribute into prepared pan. Use a piece of waxed paper and a heavy glass to compress the dough into a firm layer.
Bake for 20 to 25 minutes, until the edges are lightly brown. In the meantime, start mixing the top layer.
In a large pot, combine the semisweet chocolate, milk, and butter and cook on low heat until the mixture is smooth. Remove from heat and let cool for a bit.
In a large bowl, beat eggs and white sugar until it is smooth and thick. Add the peppermint extract and the chocolate mixture. Beat until incorporated and smooth. Pour over the bottom crust.
Bake for 30 to 35 minutes until the middle is set and passes the toothpick test. Cool in pan on a rack, then place in fridge to set for several hours or overnight.
Use foil to lift contents onto a cutting board. Slice into bars. Store in sealed container or individually wrapped in the fridge.