Lately, these days I almost prefer to make bars instead of cookies because it’s faster than making batches of cookies. For this recipe, I adapted my White Chocolate Peppermint Cookies recipe to create these delicious bars. I used crushed candy canes, but the round peppermint hard candies will work, too. So these bars of deliciousness can be made at any time of the year.
More Cookie Bars Perfect for Christmastime
- Monster Cookie Bars
- Salted Caramel Crush Bars
- Carmelitas
- Funfetti Swig Cookie Bars (Use Christmas sprinkles in place of rainbow ones)
- Chocolate Caramel Slice
- Hello Dolly Bars
Step-by-Step Photos for How to Make White Chocolate Peppermint Pretzel Cookie Bars
Frequently Asked Questions about How to Make White Chocolate Peppermint Pretzel Cookie Bars
How many candy canes equals 1/2 cup crushed?
This recipe usually takes about 20 mini candy canes or 8 regular-sized candy canes. You can add more or less crushed candy cane, depending on your personal preference. You can also find around Christmastime grocery stores selling crushed peppermint candy.
Can I use the round peppermint candies instead of candy canes?
Yes. They can be a little harder to crush, but they are a great substitute, especially if you are having a hard time finding candy canes. And for the peppermint lovers, you can make them year-round if you use the peppermint candies. 🙂
What shape of pretzels works the best?
I used twists for this recipe. You could also use pretzel sticks with good results. However, I would not recommend using pretzel crisps for this recipe since they are wider.
I don’t have peppermint extract. Can I use mint extract instead?
I do not recommend substituting mint extract for the peppermint. There is enough peppermint flavor in the candy canes that even if you don’t add the peppermint extract, they will still have a great peppermint flavor.
Can I use this recipe for cookies?
For cookies, I recommend making my White Chocolate Peppermint Cookies recipe and adding 1 cup of crushed pretzels to the dough when you add the white chocolate chips and crushed peppermint candy.Â
How should I store the bars?
After they have completely cooled, cover them with plastic wrap or store them in an airtight container.
Baker’s Tools:
For the Peppermint Lovers
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- ¼ tsp peppermint extract (or two drops of peppermint essential oil, such as Doterra)
- 2½ cups +2 tbsp all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt (If using unsalted butter, add 1 tsp salt.)
- 1½ cups white chocolate chips
- 1 cup crushed pretzels + more for garnish
- ½ cup crushed peppermint candy canes + more for garnish
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Set aside.
- In your stand mixer or in a large bowl with your hand mixer, cream together the butter and sugars for 1 minute.
- Add the eggs, vanilla, and peppermint extract. Mix until completely incorporated, about 20-30 seconds.
- Next, combine the flour, baking soda, baking powder, and salt in a mixing bowl. Stir and then pour into the creamed mixture. Mix until well incorporated and a dough has formed.
- Add the white chocolate chips, crushed pretzels, and peppermint candy cane pieces. Mix until just combined.
- Spread/press the cookie mixture evenly into the greased 9x13 pan. (I like to use a sandwich baggie on my hand to press it down evenly. Spray the baggie with cooking spray if necessary.)
- Press the extra pretzel pieces and broken candy canes into the dough for garnish, if desired.
- Bake at 350 degrees for 20-25 minutes or until the top and edges are lightly browned.
- Let the bars completely cool before cutting into squares. Store bars covered with plastic wrap or in an airtight container.
- Enjoy!
Homemade Christmas Candies
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