Peppermint Hot Fudge Bars are the ultimate festive treat that captures the essence of the holiday season in every decadent bite. These bars begin with a rich peppermint chocolate cookie base, followed by a luscious layer of homemade peppermint hot fudge, and are crowned with a cloud of marshmallow meringue swirled with red for a whimsical touch. They taste just like a mug of peppermint hot cocoa, but in dessert form. Whether you’re baking for a Christmas party or just want a cozy winter dessert, this recipe will impress and satisfy with its bold flavor and delightful texture.
Why You’ll Love These Peppermint Hot Fudge Bars
These bars are a holiday masterpiece that delivers both beauty and indulgence. The contrast between the chewy cookie base, the silky hot fudge, and the airy marshmallow topping creates an unforgettable dessert experience. With its layered construction and eye-catching presentation, this recipe is perfect for gifting, potlucks, or just curling up with a treat by the fire. Plus, the peppermint flavor adds a refreshing note that cuts through the richness, making each bite perfectly balanced.
Ingredients
For the Cookie Layer:
- 14 1/2 tbsp salted butter (206g)
- 1/2 cup + 1 tbsp cocoa powder (52g)
- 1/2 tsp espresso powder
- 3/4 cup packed brown sugar (163g)
- 3/4 cup granulated sugar (156g)
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 2/3 cups all-purpose flour, spooned and leveled (347g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Hot Fudge:
- 1 cup dark chocolate chips (190g)
- 1 cup semi-sweet chocolate chips (190g)
- 1 can (12 oz) evaporated milk
- 1/2 cup granulated sugar (105g)
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tbsp salted butter (14g)
For the Marshmallow Meringue:
- 4 large egg whites, room temperature
- 1 cup granulated sugar (210g)
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 2 tsp vanilla extract
For Decoration:
- Red food coloring
- Crushed candy canes
Step-by-Step: How to Make Peppermint Hot Fudge Bars
Step 1: Prepare the Pan
Preheat your oven to 350°F. Grease a 9×9-inch metal baking pan with nonstick spray and line it with parchment paper for easy removal.
Step 2: Make the Cookie Base
In a large bowl, melt the butter and whisk in the cocoa powder and espresso powder. Stir in both sugars until well combined. Add the eggs, vanilla, and peppermint extract. Whisk until smooth, about 30-45 seconds. Mix in the flour, baking powder, baking soda, and salt. Stir until a dough forms.
Step 3: Bake the Base
Press the dough evenly into the prepared pan. Bake for 16 minutes. The center should slightly wobble, and the edges will puff slightly. Let cool completely in the pan on a wire rack.
Step 4: Prepare the Hot Fudge
In a saucepan, combine chocolate chips, evaporated milk, and sugar. Heat over medium until it begins to boil, stirring constantly. Remove from heat and stir in vanilla, peppermint, and butter. Allow it to cool slightly.
Step 5: Add Fudge Layer
Pour 2 cups of the slightly cooled fudge over the baked cookie base. Spread evenly. Chill in the fridge for several hours or overnight until set.
Step 6: Make the Meringue
Whip the egg whites with sugar, cream of tartar, and salt until stiff peaks form. Fold in vanilla. Add dots of red food coloring and gently swirl with a spatula. Spoon the meringue onto the fudge layer, creating peaks and swirls. Sprinkle with crushed candy canes.
Step 7: Chill and Serve
Chill again for at least 30 minutes before serving. Store any leftovers in the fridge.
Helpful Tips
- Don’t overbake the cookie base. It will set as it cools.
- Use a mixer if the cookie dough is hard to stir by hand.
- For the best meringue texture, make sure egg whites are at room temperature.
- Gently swirl the food coloring to create a marbled effect without overmixing.
Substitutions And Variations
- Espresso powder: Leave it out for a milder flavor or add more for a mocha twist.
- Butter: Unsalted butter with a pinch more salt works in place of salted butter.
- Chocolate chips: Use milk or white chocolate for a sweeter fudge.
- Peppermint: Swap with mint extract if desired.
- Topping: Use marshmallow fluff instead of meringue for a shortcut.
Storage Instructions
- Assembled bars: Store in the fridge in an airtight container for up to 4 days.
- Cookie base only: Can be baked a day ahead and stored at room temperature.
- Hot fudge: Store leftover fudge in the fridge for up to 2 weeks and reheat gently.
- Meringue: Best used fresh, but can be added to bars up to 24 hours before serving.
Nutritional Information
Each serving (1 bar) contains approximately:
- Calories: 501 kcal
- Carbohydrates: 71g
- Protein: 8g
- Fat: 22g (Saturated Fat: 14g)
- Fiber: 3g
- Sugar: 49g
- Cholesterol: 60mg
- Sodium: 336mg
- Calcium: 137mg
- Iron: 2mg
Serving Suggestions
- Enjoy with a cup of hot peppermint cocoa or black coffee.
- Garnish with extra crushed candy canes for a festive touch.
- Serve on a dessert platter with other holiday treats like gingerbread cookies or truffles.
- Wrap individual bars in wax paper for a charming edible gift.
Frequently Asked Questions About Peppermint Hot Fudge Bars
Can I make these ahead of time? Yes, you can bake the cookie base and prepare the fudge layer up to a day ahead. Add the meringue just before serving or up to 24 hours in advance.
Can I freeze these bars? It’s not recommended due to the meringue topping, which may weep when thawed. You can freeze the base and fudge layer, then add fresh meringue later.
What can I use instead of meringue? You can substitute with marshmallow fluff or even whipped cream if you’re serving the bars right away.
Do I need a candy thermometer for the meringue? No, this recipe doesn’t require one. Just ensure the egg whites are whipped to stiff peaks.
Can I double the recipe? Absolutely! Use a 9×13 pan and adjust baking time slightly.
Final Thoughts
Thank you so much for stopping by and spending time in the kitchen with me! These Peppermint Hot Fudge Bars are one of my absolute favorite holiday desserts. They bring together everything I love about winter treats: chocolate, peppermint, cozy flavors, and a little festive flair. The layers are simple yet impressive, and every bite is packed with love and warmth. I hope you enjoy making and sharing them as much as I do. Happy baking and wishing you all the joy and sweetness this season has to offer!
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Peppermint Hot Fudge Bars
- Total Time: 2 hours 50 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Peppermint Hot Fudge Bars start with a fudgy peppermint cookie base, topped with silky hot fudge and swirled marshmallow meringue. This festive dessert tastes just like peppermint hot cocoa and is perfect for holiday baking. Make a batch and wow your guests this Christmas!
Ingredients
For the Cookie Layer:
14 1/2 tbsp salted butter (206g)
1/2 cup + 1 tbsp cocoa powder (52g)
1/2 tsp espresso powder
3/4 cup brown sugar, packed (163g)
3/4 cup granulated sugar (156g)
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1/2 tsp peppermint extract
2 2/3 cups all-purpose flour, spooned & leveled (347g)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
For the Hot Fudge:
1 cup dark chocolate chips (190g)
1 cup semi-sweet chocolate chips (190g)
1 can (12 oz) evaporated milk
1/2 cup granulated sugar (105g)
1 1/2 tsp vanilla extract
1 tsp peppermint extract
1 tbsp salted butter (14g)
For the Meringue:
4 large egg whites, room temperature
1 cup granulated sugar (210g)
1/2 tsp cream of tartar
1/8 tsp salt
2 tsp vanilla extract
For Decoration:
Red food coloring
Crushed candy canes
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F. Grease a 9×9-inch metal baking pan with nonstick spray and line it with parchment paper for easy removal.
Step 2: Make the Cookie Base
In a large bowl, melt the butter and whisk in the cocoa powder and espresso powder. Stir in both sugars until well combined. Add the eggs, vanilla, and peppermint extract. Whisk until smooth, about 30-45 seconds. Mix in the flour, baking powder, baking soda, and salt. Stir until a dough forms.
Step 3: Bake the Base
Press the dough evenly into the prepared pan. Bake for 16 minutes. The center should slightly wobble, and the edges will puff slightly. Let cool completely in the pan on a wire rack.
Step 4: Prepare the Hot Fudge
In a saucepan, combine chocolate chips, evaporated milk, and sugar. Heat over medium until it begins to boil, stirring constantly. Remove from heat and stir in vanilla, peppermint, and butter. Allow it to cool slightly.
Step 5: Add Fudge Layer
Pour 2 cups of the slightly cooled fudge over the baked cookie base. Spread evenly. Chill in the fridge for several hours or overnight until set.
Step 6: Make the Meringue
Whip the egg whites with sugar, cream of tartar, and salt until stiff peaks form. Fold in vanilla. Add dots of red food coloring and gently swirl with a spatula. Spoon the meringue onto the fudge layer, creating peaks and swirls. Sprinkle with crushed candy canes.
Step 7: Chill and Serve
Chill again for at least 30 minutes before serving. Store any leftovers in the fridge.
Notes
Use a hand or stand mixer for easier cookie dough mixing.
Cookie base can be made a day ahead and stored at room temperature.
Meringue should be added within 24 hours of serving.
For a shortcut, use marshmallow fluff instead of meringue.
Store assembled bars in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 min + Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American