Peppermint Hot Chocolate Bliss Bars

The taste of peppermint hot chocolate formed into an ooey gooey bar that is pure bliss for mint lovers.

I took those bars of many names that everyone loves so much and turned them peppermint for the holidays. I’ve made many flavors of these magic cookie bars and it’s so fun to let your imagination run wild and create a new flavor combination. They’re rich and wonderful and decadent.

Some of my friends call these orgasm bars because yeah … they are super ooey gooey wonderful. We’ve also called them Savasana bars because final relaxation at the end of a yoga class is called savasana and that always feels sooo amazing. My son (who is majoring in computer science) calls them mashup bars because in the software world a mashup is a combination of several different programs and these bars are a mashup of lots of different chips and flavors that come together beautifully.

I adore peppermint, especially around the winter holidays, so I created these. I love how the marshmallows get lightly toasted and add a little extra goo factor.

My sister prefers the peanut butter ones … and yeah, those are wonderful too. Then there’s the Autumn Bliss version with cranberries and apricots and a vanilla cookie crust. And those toffee chocolate bars. I also went Irish Cream Mocha Latte once.

Peppermint Hot Chocolate Bliss Bars

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24 - 48 bars 1x

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Ingredients

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For the crust:

• 3 cups crushed chocolate graham cracker crumbs
• 1/2 cup butter, melted
• 3 oz. dark chocolate, melted
• 2 crushed peppermint candy canes

For the filling:

• 6 oz. semi sweet chocolate chips
• 6 oz. Ghirardelli peppermint baking chunks (or Andes mint
• 6 oz. white chocolate chips
• 1 1/2 cups pecans, roughly chopped
• Chocolate syrup
• 1 cup mini marshmallows
• 1 14-oz. can sweetened condensed milk
• 1 teaspoon peppermint extract
• 2 crushed candy canes

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Instructions

1. Preheat the oven to 350 F. Spray a 13x9x2 inch pan with cooking spray.
2. In a small mixing bowl, mix the crumbs, melted butter, melted chocolate and crushed candy canes until well mixed. Press into the bottom of the prepared pan.
3. Sprinkle the crust with the chips and nuts and mix them around a bit, then drizzle liberally with chocolate sauce. In a small bowl, mix the condensed milk with the mint extract and drizzle that over top as well.
4. Sprinkle the top with the mini marshmallows and crushed candy canes. Bake at 350 for about 25 minutes or until the bars are set.
5. Let cool completely before cutting into small squares.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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