See ya’ later Mr Pumpkin. No sooner has thanksgiving ended and pumpkin recipes seem to make way for Christmas and peppermint! I like both pumpkin and peppermint chocolate so it’s always a win-win for me. From early October until January I always know I’ll be eating some of my favorite foods!
This recipe was originally for a pie so if Thanksgiving didn’t stuff you full of crust until next year, go ahead and make this using a 9 inch pie pan and just adjust the baking time. It’ll take about 10 minutes longer but keep an eye on it, no promises here. I had an awesome Thanksgiving and as always, ate way too much. There’s something about all of those flavors that make up the humble pilgrim plate, green beans, stuffing, potatoes, turkey and gravy all taste so epic together. Pinterest was heaving with fall colors and pumpkin pie but that’ll change in a few days to green, red and peppermint. Today was spent switching out our decorations from fall to Christmas, even the kids helped although they had more fun climbing up my ladder and wearing the decorations!
Chocolate and mint taste great together, one of Baskin Robbin’s most requested ice cream flavors is Mint Choc Chip! These Chocolate Peppermint Bars are a lot like cheesecake bars and have the same creamy texture with tiny crunchy bites of peppermint candy cane scattered across the top. You could fold some of the candy cane through the batter but it might end up too minty along with the peppermint extract.
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Check out some more chocolate peppermint dessert ideas!
Chocolate Peppermint Torte– The Gunny Sack
5 minute Chocolate Mint Mousse– Kitchen Konfidence
Chocolate Peppermint Roll– Bakers Royale
Chocolate Peppermint Skinny Mousse– Dessert For Two
Chocolate Peppermint Pie Bars
For The Crust
- 7 ounces chocolate Graham Crackers
- 1/4 cup granulated sugar
- 1 ounces stick unsalted butter melted, 4
For the Filling
- 1/3 cup heavy cream
- 1/2 teaspoon mint extract
- 1 cup dark chocolate chips
- 1 pound cream cheese at room temperature
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large candy cane lightly crushed
- Powdered sugar for dusting
- Preheat the oven to 375 degrees F.
- Using a food processor, crush the cookies until fine. You could also put them in a large ziplock bag and crush them with a rolling pin.
- Add the crumbs to a bowl along with the sugar and melted butter. Stir well until it feels like wet sand.
- Pour the crumbs into a 12 x 9 x1 inch tart pan with a removable base (or a 9 inch pie pan)
- Push the crumbs evenly into the bottom and the sides of the pan and bake in the oven for about 10 minutes. Set aside once it's ready and decrease the oven temperature to 325 degrees.
- Warm the heavy cream slightly over a low heat and add the peppermint extract then turn off the heat.
- Melt the chocolate over a pan of warm water.
- Place the softened cream cheese, eggs, sugar and vanilla in the bowl of a stand mixer.
- Beat until well combined and fluffy scraping down the bowl a few times.
- Add the cream and mix for 1 minute on medium then add the melted chocolate, scrape down and mix for another minute.
- Pour the mixture into the prepared pan and smooth it out carefully with the spatula.
- Bake in the oven for 25 minutes. Let cool completely before cutting, overnight is better.
- Dust with powdered sugar and garnish with the crushed candy cane just before serving.