Peppermint Gooey Bars

These Peppermint Gooey Bars are like brownies but better! They have the best chocolate taste with peppermint flavor and they are perfect for the holidays.

Ingredients Needed

• Chocolate Cake Mix – Use any brand that is approximately 15 ounces.
• Butter – unsalted or salted, make sure it’s softened.
• Andes Peppermint Crunch Baking Chips: Adds the perfect peppermint flavor – if you can’t find these you can chop up some peppermint bark.
• Sweetened Condensed Milk – regular or fat-free is fine.
• Crushed Candy Canes: Gives these bars a bit of a crunch and another layer of flavor!

How to make Peppermint Bars

• Preheat oven to 350F. Line a 9×9” pan with foil and spray really well with cooking spray.
• Place cake mix, egg, and butter in the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer, it will just take longer.) Mix until the dough forms into a ball.
• Place about 2/3 of the dough in the bottom of the pan and press to form the crust.
• Sprinkle chocolate chips and Andes Baking Chips over the top. Pour sweetened condensed milk over the chips.
• Drop pieces of the remaining dough evenly over the top of the pan. Press lightly to adhere.
• Bake for 23-25 minutes until the edges get golden and the cake top is no longer shiny. Remove from oven and immediately sprinkle with crushed candy canes. Note: the candy canes will slightly melt into the top of the bars. Not all of them will stick. This is optional, and just to make them look pretty. You can omit the candy canes. (You can’t bake the candy canes on top or they will melt.)
• Cool completely, chilling if needed to speed up the process, then cut into bars.

Expert Tips

• The crushed peppermint will not totally stick to the top, the smaller pieces will though because you will add them right out of the oven! We cannot add them before the oven because they will melt.
• The dough is thick and can take awhile to mix together, especially if you’re using a hand mixer. If you have a stand mixer, use that fitted with the paddle attachment.
• This recipe works with any flavor cake mix! I love making gooey bars in tons of flavors, like chocolate chip gooey bars or even pumpkin gooey bars!

Peppermint Gooey Bars

5 from 3 votes

These are easy semi-homemade cake mix bars with tons of peppermint flavor.

Recipe Video

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Yield 16 bars

Serving Size 1 bar

Cook ModePrevent your screen from going dark

Save RecipeSaved!Rate RecipePrint Recipe

Ingredients

 

• ▢ 1 approximately 15 ounce box chocolate cake mix
• ▢ ½ cup (113g) unsalted butter, softened
• ▢ 1 large egg
• ▢ ½ cup (85g) chocolate chips semi-sweet or milk
• ▢ 1 cup Andes Peppermint Crunch Baking Chips
• ▢ ½ cup (118ml) sweetened condensed milk
• ▢ ⅓ cup coarsely crushed candy canes about 10 minis, optional

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Instructions

• Preheat oven to 350F. Line a 9×9” pan with foil and spray really well with cooking spray.
• Place cake mix, egg, and butter in the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer, it will just take longer.) Mix until the dough forms into a ball.
• Place about 2/3 of the dough in the bottom of the pan and press to form the crust.
• Sprinkle chocolate chips and Andes Baking Chips over the top. Pour sweetened condensed milk over the chips.
• Drop pieces of the remaining dough evenly over the top of the pan. Press lightly to adhere.
• Bake for 23-25 minutes until the edges get golden and the cake top is no longer shiny. Remove from oven and immediately sprinkle with crushed candy canes. Note: the candy canes will slightly melt into the top of the bars. Not all of them will stick. This is optional, and just to make them look pretty. You can omit the candy canes. (You can’t bake the candy canes on top or they will melt.)
• Cool completely, chilling if needed to speed up the process, then cut into bars.

Recipe Notes

• The dough is stiff – it’s helpful to use a stand mixer.
• If you can’t find the Andes chips, you can chop up some peppermint bark or use peppermint baking chips (like chocolate chips; often in the baking aisle).

Recipe Nutrition

Serving: 1bar | Calories: 195kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 72mg | Potassium: 58mg | Sugar: 17g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 0.1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Peppermint Recipes

Pie

Peppermint Pie

Candy

Oreo Peppermint Bark

Cookies

Peppermint Chocolate Chip Cookies

Christmas

Slow Cooker Peppermint Mocha Snugglers