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Christmas Morning No Bake Peppermint Bars

No bake peppermint bars layer a buttery chocolate cookie crust with fluffy peppermint filling, crushed candy canes, and a smooth chocolate topping. Chill until set, then cut into 16 bars for a festive make-ahead dessert.
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Prep Time 20 minutes
Chilling and resting 4 hours 32 minutes
Total Time 4 hours 52 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 chocolate sandwich cookies finely crushed
  • 5 tbsp unsalted butter melted
For the peppermint filling
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp peppermint extract
  • 1 tub (8 oz) frozen whipped topping thawed
  • 0.33 cup crushed candy canes divided; use this portion in the filling
  • 2 tbsp crushed candy canes remaining portion for the topping
For the chocolate topping
  • 8 oz semisweet chocolate chips
  • 0.5 cup heavy cream

Equipment

  • 1 9-inch square baking pan

Method
 

Make the crust
  1. Line a 9-inch square baking pan with parchment paper, leaving enough overhang to lift out the bars.
  2. Mix the cookie crumbs and melted butter until evenly moistened.
  3. Press the mixture firmly into the pan in an even layer.
  4. Refrigerate for 20 minutes.
Make the peppermint filling
  1. Beat the cream cheese, powdered sugar, and peppermint extract in a medium bowl until smooth.
  2. Fold in the whipped topping and 1/3 cup of the crushed candy canes until evenly combined.
  3. Spread the filling evenly over the chilled crust.
Make the chocolate topping
  1. Put the chocolate chips in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium heat until steaming.
  3. Pour the hot cream over the chocolate and let stand for 2 minutes.
  4. Stir the chocolate mixture until smooth.
  5. Spread the chocolate mixture over the filling.
  6. Sprinkle with the remaining 2 tablespoons crushed candy canes.
  7. Refrigerate for at least 4 hours, until set.
  8. Lift the bars from the pan and let stand for 10 minutes.
  9. Cut into 16 bars with a sharp knife.
  10. Keep refrigerated until serving and refrigerate leftovers.

Notes

For clean cuts, wipe the knife between slices. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free version, use certified gluten-free chocolate sandwich cookies.