Silly Cake Peppermint Bark Bars (Print)
Fudgy brownie and cake layers topped with peppermint bark for a rich, festive dessert bar.
# Components:
→ Brownie Layer
01 - 1/2 cup (115 g) unsalted butter
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup (40 g) unsweetened cocoa powder
06 - 1/2 cup (65 g) all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Cake Layer
09 - 1 cup (125 g) all-purpose flour
10 - 1/2 cup (100 g) granulated sugar
11 - 1/4 cup (55 g) unsalted butter, softened
12 - 1/4 cup (60 ml) milk
13 - 1 large egg
14 - 1/2 teaspoon vanilla extract
15 - 1/2 teaspoon baking powder
16 - Pinch of salt
→ Peppermint Bark Topping
17 - 6 oz (170 g) white chocolate, chopped
18 - 3 oz (85 g) dark chocolate, chopped
19 - 1/2 teaspoon peppermint extract
20 - 1/4 cup (30 g) crushed peppermint candies
# Directions:
01 - Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, ensuring there's an overhang for easy removal.
02 - Melt the butter for the brownie layer in a microwave-safe bowl. Whisk in sugar, eggs, and vanilla until smooth. Incorporate cocoa powder, flour, salt, and baking powder until just combined. Spread this mixture evenly into the prepared baking pan.
03 - In a separate bowl, cream together softened butter and sugar for the cake layer until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour, baking powder, and salt, alternating with the milk, mixing until just incorporated. Carefully spread this batter over the brownie layer.
04 - Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack.
05 - Melt the dark chocolate using a microwave or a double boiler. Spread a thin, even layer over the cooled brownie and cake bars. Place in the refrigerator for 10 minutes to set.
06 - Melt the white chocolate and stir in the peppermint extract. Spread this mixture over the set dark chocolate layer. Immediately sprinkle with the crushed peppermint candies.
07 - Refrigerate until the topping is firm, approximately 20 minutes. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 equal squares.
# Expert Advice:
01 -
- Three desserts in one spectacular treat
- Makes an impressive holiday gift that's easier than it looks
- Can be prepared in stages if you're short on time
02 -
- These bars are incredibly rich one small square satisfies even serious sweet cravings
- The layers create a beautiful presentation when sliced perfect for gifting
- Make ahead friendly they actually taste better on day two