Easy Christmas Bar Cookies Recipe Perfect for Holiday Bake Sales: Festive Peppermint Brownies That Sell Out Fast
Need a crowd-pleasing treat that’s easy to make, transport, and sells like hotcakes? These festive peppermint brownies combine rich chocolate with cool mint in one foolproof pan!
Whether you’re baking for a school fundraiser or church event, bar cookies are the ultimate bake sale hero. They’re simple to cut into uniform portions, hold up beautifully during transport, and these Christmas peppermint brownies disappear within minutes. The fudgy chocolate base topped with creamy mint frosting and crushed candy canes looks impressive but requires zero decorating skills.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 25 mins | 40 mins + cooling | 24 bars | Easy |
What You’ll Need
For the Brownie Base:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Peppermint Frosting:
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk (substitute: heavy cream for richer frosting)
- 1/2 teaspoon peppermint extract (start with 1/4 teaspoon if you prefer subtle mint)
- 2-3 drops green food coloring (optional but festive)
For the Topping:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1/3 cup crushed candy canes (about 4-5 regular-sized candy canes)
Pro Tip: Use peppermint extract, not mint extract—they taste different! Peppermint has that classic candy cane flavor.
Step-by-Step Directions
1. Prepare your pan. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper.
2. Mix the wet ingredients. In a large bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla extract, whisking until the mixture looks smooth and glossy.
3. Add the dry ingredients. Sift in cocoa powder, flour, salt, and baking powder. Stir with a spatula until just combined—don’t overmix or your brownies will be tough instead of fudgy.
4. Bake the brownies. Pour batter into prepared pan and spread evenly. Bake for 23-25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Let cool completely in the pan.
Important: Patience is key! Frosting warm brownies creates a melted mess. Wait at least 1 hour.
5. Make the peppermint frosting. Beat softened butter until creamy. Gradually add powdered sugar, alternating with milk. Mix in peppermint extract and food coloring if using. Beat until light and fluffy, about 2 minutes.
6. Frost the brownies. Spread frosting evenly over cooled brownies using an offset spatula or butter knife. Refrigerate for 15 minutes to set the frosting layer.
7. Create the chocolate drizzle. Microwave chocolate chips and butter together in 20-second intervals, stirring between each, until smooth and melted. Let cool for 3-4 minutes so it’s not too runny.
8. Add final touches. Drizzle melted chocolate over the frosting in zigzag patterns. Immediately sprinkle crushed candy canes on top before the chocolate sets. Refrigerate for 30 minutes.
9. Cut into bars. Use the parchment overhang to lift brownies out of the pan. Cut into 24 squares with a sharp knife, wiping the blade between cuts for clean edges.
How to Serve
These Christmas bar cookies are perfect for:
Bake sales: Package 2-3 bars in clear cellophane bags tied with red or green ribbon. They stack beautifully on display tables and the peppermint topping catches everyone’s eye.
Holiday parties: Arrange on a festive platter with other Christmas treats. The red and white candy cane pieces make them instantly recognizable as seasonal favorites.
Gift giving: Layer bars between parchment paper in decorative tins. They stay fresh for up to 5 days, making them ideal for neighbor gifts or teacher appreciation.
Pair with hot chocolate, coffee, or cold milk for the ultimate holiday treat experience.
Expert Tips for Success
Storage: Keep bars in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week. The cold actually makes them extra fudgy! Freeze unfrosted brownies for up to 3 months.
Crushing candy canes: Place unwrapped candy canes in a sealed plastic bag and tap with a rolling pin or meat mallet. Aim for pieces ranging from fine powder to small chunks for the best texture contrast.
Make-ahead strategy: Bake brownies up to 2 days ahead and store unfrosted. Add frosting and toppings the day of your bake sale for maximum freshness.
Customize the look: Swap green frosting for white or pink. Use white chocolate chips instead of semi-sweet for the drizzle. Add red sprinkles along with candy canes.
Portion control for sales: Cut into 16 larger bars for premium pricing, or 36 bite-sized pieces for lower price points that encourage multiple purchases.
Common Questions
Can I use a boxed brownie mix instead?
Yes! Prepare any 9×9-inch boxed mix according to package directions, then add the homemade peppermint frosting and toppings. This cuts prep time in half while still delivering that special holiday touch.
What if I don’t like peppermint?
Skip the peppermint extract and use 1 teaspoon vanilla extract in the frosting instead. Top with crushed Oreos or holiday sprinkles instead of candy canes for a different festive look.
How do I prevent the frosting from getting too soft?
Add an extra 1/4 cup of powdered sugar to stiffen the frosting, or refrigerate bars until serving time. The chocolate drizzle also helps seal in the frosting layer.
Can these be made nut-free for school bake sales?
Absolutely! This recipe contains no nuts and is safe for most school events. Always label your items clearly and check with organizers about allergy policies.
Why is my chocolate drizzle too thick to drizzle?
The chocolate cooled too much. Microwave it for 5-10 seconds to re-melt slightly, or add 1/2 teaspoon of vegetable oil to thin the consistency.
Final Thoughts
These easy Christmas bar cookies check every box for bake sale success—they’re beautiful, delicious, simple to make, and transport like champions. The combination of fudgy brownies, cool mint frosting, and crunchy candy cane topping creates a flavor that screams “holidays” with every bite. Make a double batch because they truly do sell out fast!
