Recipe: Yummy Peppermint Cream Brownie Bars

Peppermint Cream Brownie Bars. These Peppermint Ice Cream Brownie Bars are just the thing! Using store bought items like ice cream and brownie mix, this is a cinch to whip up! This recipe makes a big batch, enough to serve a dozen people!

These are a Holiday staple in our house. They are rich, but refreshing with the peppermint cream. They freeze great, cut into bars and individually wrap and store in a freezer bag. You can have Peppermint Cream Brownie Bars using 17 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Peppermint Cream Brownie Bars

1. You need of BROWNIE BASE.
2. Prepare 4 oz of unsalted butter.
3. It's 4 oz of unsweetened chocolate, chopped.
4. You need 4 of large eggs.
5. You need 2 cup of granulated sugar.
6. It's 1 tsp of vanilla extract.
7. It's 1 cup of all-purpose flour.
8. Prepare 1/4 tsp of salt.
9. It's of PEPPERMINT CREAM FILLING.
10. It's 4 oz of butter, salted or unsalted at room temperature.
11. You need 3 cup of confectioners sugar.
12. You need 2 tbsp of cream, heavy, light or half and half. I used heavy..
13. You need 1/2 tsp of peppermint extract.
14. Prepare of CHOCOLATE GLAZE.
15. It's 12 oz of semi sweet chocolate chips.
16. It's of GARNISH.
17. It's 1/2 cup of shaved chocolate peppermint cAndy, such as Andies mints or sprinkles or leave un garnished.

They are then ready when you need them. Less to do during the busy. WOW is all I have to say about these Layered Peppermint Bars. They come together so easily and quickly because I take shortcuts with store-bought cookie dough and boxed brownie mix.

Peppermint Cream Brownie Bars instructions

1. Preheat oven to 350. Line a 9 by 13 inche baking pan with foil, allowing ends to extend over sides of pan for easy removal of brownies. Spray foil with non stick spray.
2. MAKE BROWNIE BASE.
3. In a medium bowl melt butter and chopped chocolate until melted in microwave carefully,let cool to room temperture.
4. In a large bowl beat eggs, vanilla and sugar an just until well combined 1 minute.
5. Add chocolate/butter mixture and stir just until.combined.
6. Add flour and salt and stir just until uniform in color.
7. Pour into prepared pan.
8. Bake 20 to 25 minutes until a toothpick inserted in the center has a few moist crumbs.
9. Cool in pan 30 minutes then.lift out using foil and cool completely before adding peppermint cream.
10. MAKE PEPPERMINT CCREAM FILLING.
11. Beat butter until creamy, add sugar, cream and peppermint extract and beat until light and fluffy. Add more drops of cream if it seems dry or to thick.
12. Spread evenly over cooled brownies, and freeze at least 1 hour before glazing.
13. MAKE CHOCOLATE GLAZE.
14. Melt chocolate in microwave until just melted and smooth.
15. Working very quickly pour warm chocolate over frozen peppermint cream spreading evenly, apply any garnish immediately before chocolate sets.
16. Cut into bars. Store in refrigerator. These freeze very well. Wrap Individually, put in freezer bag and they are ready when to are!.

I love the whole chocolate and peppermint combination so much! And while I was in my favorite gluten free bakery in town (Rivers and Roads Coffee), I was telling the owner that I planned to make peppermint brownies this week. This year I wanted to do a peppermint brownie bar. I kept the brownie base thin so that that the peppermint buttercream icing really stands out. These Peppermint Cookies and Cream Bars have the perfect balance of chocolate and creamy mint!