Peppermint White Chocolate Bars

A holiday classic, this peppermint white chocolate bar recipe is a must-try. Your whole family will love the chewy dessert bar and fluffy peppermint frosting! 

Peppermint White Chocolate Bars, sliced and surrounded by peppermint candies

The combination of chocolate and peppermint is everywhere during the holiday season and I am not complaining one bit! I love these bars because they call for both white chocolate and milk chocolate chips. The combo isn’t overly sweet, which makes for a great bite alongside each bite of peppermint frosting. 

Three peppermint white chocolate bars on a white plate

What is a peppermint white chocolate bar?

Dessert bars are neither a brownie or a cookie – but they are all delicious! I love a bar, and I have plenty of favorites here (check the end of this post for a few I want to share). These are found all over the world, with thousands of variations, but the idea is thought to have come out of the U.S. and gained popularity through Betty Crocker’s dessert bar mixes. 

I always prefer home made and this peppermint white chocolate bar is great for everything from holiday parties to on-the-go snacking since they are hand-held and won’t fall apart! This version is great for gifting and can be stored in the freezer for many months. 

Ingredients //

We have ingredients for both the bar and the frosting, and I have separated them that way 

This is two photos showing the ingredients for the cookie bar on the left, and the peppermint frosting on the right.

For the bar (photo on the left) you will need basics like eggs, flour, butter, sugar, and vanilla extract.

You will also need chopped white chocolate; I recommend finding a brand that does not use palm oil, as it can create a greasy texture. Finally, mini chocolate chips and peppermint extract  round out this portion. 

The peppermint frosting (photo on the right) is made with more white chocolate as well as vanilla and peppermint extract. It also calls for butter, powdered sugar, sour cream, salt, and some peppermint candies we will crush. 

How to // The Steps 

  • Begin by melting the white chocolate and butter over a double boiler.
  • Once melted, take off the heat and whisk in sugar, eggs, vanilla, and peppermint extract until smooth.
  • Add the flour and mix completely.
This is a collage of the initial steps of this recipe, ending with a prepared batter.

  • Prep a 9×13 inch pan with non-stick spray or butter. 
  • Pour batter into your pan and bake for 28 to 30 minutes.
  • Once they’re out of the oven, sprinkle on chocolate chips and let them cool. 
This is a process shot of the bars before baking, after baking, and after the addition of chocolate chips.
  • While those cool, melt the next portion of white chocolate for your frosting. Set it aside. 
  • Next, cream together butter powdered sugar. 
  • Beat in sour cream, vanilla, peppermint extract and salt on low until combined. After that, pour in the white chocolate and beat until smooth. 
  • Then, add the remaining powdered sugar and mix until combined.
A bowl of fluffy peppermint frosting
  • Spread the white chocolate peppermint frosting over the bars, and sprinkle on your crushed peppermints. 
This image shows the final process of the recipe, as you frost the bars with the fluffy peppermint frosting

What makes this peppermint white chocolate bar so good? // 

I love these because of their flavor combo, and the incredible smell they make in the oven – but also: 

  • These freeze really well, making them great to make ahead 
  • The peppermint flavor can be toned down easily to adjust for taste buds
  • You don’t have to choose between a cookie or a brownie! With this bar, you can have both

Serving Suggestions // 

I like to slice these small to start, since they are so rich! Of course a glass of milk or a cup of coffee goes really well with these. 

Storing and Gifting your Peppermint White Chocolate Bars // 

The peppermint flavor is usually associated with the holidays, but these are great year-round and they’re easy to pull from the fridge when you get a hankering in March! 

To eat within the week: Cut the pan into squares. Line the base of an air-tight container with parchment paper and start adding the bars. You will want to keep parchment between each layer; they will hold up in the fridge for about five days before starting to dry. 

To enjoy these later, start out by putting the sliced peppermint white chocolate bars on a cookie sheet. Line them with 1-2 inches between each piece and freeze for an hour. After that, line an air-tight container with parchment paper and stack the bars with more parchment between each. 

If gifting these, it’s important to note that the frosting is best when it has been chilled. Wrapping them in parchment paper and then plastic wrap, will keep them cooler and fresher for longer! Throw a little bow on, and these are a hit! 

More dessert bar recipes //

Originally published in November 2012, updated December 2020 with updated images and updated recipe card.

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

Peppermint White Chocolate Bars, sliced and surrounded by peppermint candies

Peppermint White Chocolate Bars

Yield: makes 18
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Peppermint White Chocolate Bars - A white chocolate peppermint blondie, chocolate chips, and a thick layer or white chocolate peppermint frosting.


  • 12 ounces white chocolate, chopped
  • 1/2 cup butter
  • 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon peppermint extract
  • 1 1/2 cups flour
  • 1 cup mini chocolate chips

White Chocolate Peppermint Frosting:

  • 6 ounces white chocolate, chopped
  • 1/2 cup butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • crushed peppermint candies


  1. Melt the white chocolate and butter over a double boiler over simmering water. Take off of the heat and whisk in sugar, eggs, vanilla, and peppermint extract. Whisk until smooth. Add flour and stir until combined.
  2. Pour batter into a greased 9×13 pan that has been coated with cooking spray. Cook in a preheated 350 degree oven for 28 to 30 minutes.
  3. As soon as you take the bars out of the oven, sprinkle with chocolate chips. Cool completely.
  4. Start on the frosting. Melt the white chocolate and set aside to cool. Meanwhile, cream together butter and 1 3/4 cups powdered sugar. Beat in sour cream, vanilla, peppermint extract and salt. Beat on low until combined. Add the white chocolate and beat until smooth. Add the remaining powdered sugar and beat until light and fluffy.
  5. Spread white chocolate frosting over cooled bars. Sprinkle with crushed peppermints.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 151mgCarbohydrates: 59gFiber: 1gSugar: 49gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 43 Comments

  1. Blog is the New black

    Looks amazing- my hubby would love these!

    1. bakedbree

      These are really good! He will love them.

  2. Chineka (savorthebaking)

    These are like Christmas in a baked good. I love them and will be definitely making and freezing some this Christmas season.

    1. bakedbree

      I hope that you do. These are so pretty I could just look at them and be happy.

  3. mademoiselle bois

    Those look refreshing yet decadent all at the same time and your photos of these bars are perfect, clean and gorgeous as if you have been trained in food photography. This dessert speaks to me loud and clear as I think mint and chocolate is a mix made in heaven. Whenever I get ice cream, it’s hard for me NOT to get mint chocolate chip!

    1. bakedbree

      Thank you! For all of the sweet words.

  4. Steph

    These look like everything the holidays are supposed to be!

    1. bakedbree

      I agree!

  5. Katie @ Blonde Ambition

    These look fantastic!!! Peppermint is definitely my favorite holiday flavor…and it’s especially delicious with white chocolate. I may have to add these to my holiday cookie rotation this year!

    1. bakedbree

      You should! They are so pretty too.

  6. Katrina @ In Katrina's Kitchen

    So pretty and I bet they taste fantastic too!

    1. bakedbree

      Yes! They taste as good as they look!

  7. Katrina @ Warm Vanilla Sugar

    I love this recipe! What a total delight!

    1. bakedbree

      thank you Katrina! These are really good. Not too minty either.

  8. Laurie {Simply Scratch}

    I think I’ve died and gone to peppermint bar heaven!

    1. bakedbree

      You have! These taste as good as they look!

  9. Elizabeth@ Food Ramblings

    these look amazing!!!

    1. bakedbree

      thank you Elizabeth!

  10. Julia {The Roasted Root}

    Wow, these bars look awesome and I’ve never had a Christmas treat like this! I could easily see this recipe become a family holiday tradition. Think you could do 52 weeks of Christmas cookies? 😉 Happy holidays, lady!

    1. bakedbree

      No way! I am going to be 500 pounds!

  11. Becca - Cookie Jar Treats

    This looks so beautiful! This is one of the reasons why I love holiday treats. Everything is pepperminty and the colors are beautiful 🙂

    1. bakedbree

      Aren’t they? I wish we were all so festive the rest of the year.

  12. shelly (cookies and cups)

    This might be the most perfect Christmas bar ever!!

    1. bakedbree

      thank you!

  13. Spencer

    Another great recipe! It is a good thing I don’t know you as you would make me so fat with all these fantastic treats.

    1. bakedbree


  14. Jennifer @ Mother Thyme

    I absolutely love these! I can’t wait to make these for Christmas!

    1. bakedbree

      thanks Jennifer! I love these bars, they are so pretty too!

  15. Mary orourke

    Can you please clarify the amount of powdered sugar in the frosting? I see that originally you mix butter with 1 3/4 cup. I cannot see that i add any more. The recipe calls for 3 1/2cups. Am i missing something?

    1. bakedbree

      It is 3 1/2 cups. You add it in two additions as to not get sugar all over your kitchen.

  16. Kitty

    These do look excellent, ta! One question. How long should the 12 oz of white chocolate and butter cool before whisking in the sugar, eggs, vanilla, and peppermint extract? Or do you temper so the eggs won’t ‘curdle’/start cooking?

    1. bakedbree

      Cool enough to not scramble the eggs, I do not temper it.

  17. Jennifer

    Confused about how much powdered sugar goes into the frosting…3-1/2 or 1-3/4cups?

    1. Jennifer

      Now I see the comments…thanks!

  18. Colleen

    Thank you for the lovely recipe! I made these for an office holiday potluck today and they were a hit! Many colleagues telling each other, “You’ve got to try one of those!”

    1. bakedbree

      Just what I like to hear!

  19. Lizzy

    I just made these and they are cooling but smell absolutely delicious! The print of recipe doesn’t say to add the rest of the powdered sugar though, just a heads up(: I can’t wait to try them!(:

    1. bakedbree

      thanks Lizzy! I’ll fix it.

  20. Yesenia

    These look amazing!

  21. Jill

    I want to try these for sure! Question though, with the sour cream in the frosting, is it safe to leave out?

    1. bakedbree

      I don’t ever really leave anything out. I’d keep them in the fridge.

  22. Sallie Zimmerman

    Can you freeze these bars?

    1. bakedbree

      Yes you can.

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