Chaos Peppermint Chocolate Bars (Print Version)

Chocolate bars layered with peppermint, marshmallow, and crunchy cookies. Easy, playful, and perfect for holidays.

# Components:

→ Cookie Base

01 - 300 grams chocolate sandwich cookies, crushed (approximately 30 cookies)
02 - 75 grams unsalted butter, melted

→ Peppermint Chocolate Layer

03 - 250 grams dark chocolate, chopped
04 - 150 grams milk chocolate, chopped
05 - 5 milliliters peppermint extract

→ Rubble & Topping

06 - 100 grams mini marshmallows
07 - 50 grams peppermint candies or candy canes, crushed
08 - 60 grams white chocolate, melted (for drizzling)
09 - 30 grams additional chocolate sandwich cookies, roughly broken

# Directions:

01 - Line a 23x23 cm baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a bowl, combine the crushed chocolate sandwich cookies and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to create the base. Refrigerate while preparing the next layer.
03 - Melt the dark and milk chocolate together using a double boiler or in short intervals in the microwave, stirring until completely smooth. Incorporate the peppermint extract.
04 - Pour the melted chocolate mixture evenly over the chilled cookie base. Distribute the mini marshmallows, crushed peppermint candies, and broken cookies over the chocolate, gently pressing them into the surface.
05 - Drizzle the melted white chocolate over the toppings in a decorative zigzag pattern.
06 - Refrigerate the bars for a minimum of 2 hours, or until they are completely firm.
07 - Once set, use the parchment overhang to lift the slab from the pan. Cut into individual bars before serving.

# Expert Advice:

01 -
  • Ready in just 20 minutes active time
  • No baking required perfect for busy holiday seasons
  • Makes an impressive gift or party dessert
  • Customizable with your favorite mix ins
  • Kid friendly both to make and enjoy
02 -
  • These bars can be made up to 5 days in advance
  • Perfect for gifting just wrap in parchment and tie with festive ribbon
  • No special equipment required beyond basic kitchen tools
  • Can be made without peppermint for a year round chocolate treat
  • The refrigeration time is non negotiable for proper setting
03 -
  • Always line your pan with parchment paper extending over the edges for easy removal. This simple step saves significant frustration when it comes time to cut and serve your bars. I learned this lesson the hard way after destroying an entire batch trying to pry them from an unlined pan.
  • For the cleanest cuts warm your knife under hot water and wipe dry between slices. This prevents the chocolate from sticking to the blade and creates professional looking edges. If you find the bars too firm to cut easily let them sit at room temperature for 5 minutes before attempting to slice.

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