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