Now that Christmas is over it’s a great time to use up all of that peppermint bark you’ve got sitting around… and I’ve got a perfect recipe for it! These are a spin on one of my favorite treats, Hershey’s Chocolate S’mores Bars. You start off with chocolate graham crackers as the base, then scoop mounds of chocolate cookie dough on top, then cover the cookies with chocolate chips, crushed graham crackers, peppermint marshmallows and a whole lot of peppermint bark. They’re best served straight out of the oven when they’re all gooey and warm, because that’s just how s’mores should be eaten! I prefer piling up a plate full and eating mine with a mug full of cocoa, but a glass of milk would do too! I can’t tell you just how good these are- even the hubby who doesn’t care for peppermint was seriously digging ’em! I made us a standard batch, but next year I’ll be doubling this for sure! Enjoy!!!
Chocolate Peppermint S'mores Bars Recipe
Freshly baked layers of cookie dough, marshmallows, and peppermint bark make Chocolate Peppermint S’mores Bars a holiday treat you’ll want to keep around long after the season ends.
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Servings: 16
Calories: 215kcal
Ingredients
- 1 cup all-purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2/3 cup semi-sweet chocolate chips - melted
- 8 Tbsp (1 stick) butter - room temperature
- 1 egg + 1 egg yolk
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 sleeve chocolate graham crackers - more if needed
Toppings
- 1 cup miniature peppermint marshmallows
- 1/2 cup regular miniature marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1 Ghirardelli peppermint bark baking bar - chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13 or quarter baking sheet with parchment paper. Use the chocolate graham crackers to cover the parchment, then set aside.
- In the bowl of a stand mixer, beat together the butter, sugars, vanilla, and peppermint for 2–3 minutes. Add the melted chocolate chips and mix until combined. Add the egg, and then the egg yolk, mixing just until combined.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, add the dry ingredients. When no flour pockets remain, turn off and remove the bowl from the stand. Spread the cookie dough over the graham crackers in an even layer.
- Place in the oven and bake for 6 minutes. Remove and gently press in the remaining graham crackers (broken into pieces), marshmallows, chocolate chips, and baking bar pieces. Return to the oven and bake for an additional 10–12 minutes, or until the marshmallows become lightly golden in color. Remove and allow to cool in the pan for 25–30 minutes before removing and cutting into bars.
NOTES
STORE these Chocolate Peppermint Marshmallow Bars in an airtight container at room temperature for up to 4 days. To FREEZE, layer them between sheets of parchment in a freezer-safe container and store them for up to 2 months.
Thaw in the fridge overnight or leave on the counter for a few hours. If you want that gooey texture back, REHEAT them in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5–7 minutes or microwave for about 10–15 seconds.
Nutrition
Calories: 215kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 196IU | Calcium: 17mg | Iron: 1mg
Recipe source: Life Made Simple
Love these, so cute with the pink and I just love S’mores! Looking forward to trying S’mores and peppermint together!