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Peppermint Bark Brownies

Peppermint Bark Brownies- Boxed brownies are turned into a wintery treat with the addition of chocolate ganache and peppermint baking chips.

December 22, 2022 by Nicole Collins

We’re breaking records today, guys.

Today’s recipe is officially the quickest recipe I’ve ever turned around.

We went from conception, to testing, to filming and photographing, to editing, to writing, to posting all in less than 24 hours.

You guys know I’ve been riding the struggle bus when it comes to getting new content out lately. So, to get all this done so the recipe can get out to you before Christmas is quite the accomplishment if I may say so myself.

My plan was to make cookies for TikTok today. I actually had a salad recipe in queue that was supposed to be posted today.

But when I got home from work yesterday, I got this idea that I couldn’t shake. So, I did what I usually do when I can’t make a decision…polled my IG followers. And, the results told me that it wasn’t too late to get a holiday dessert on the menu.

So, here we are.

Today, we’re making Peppermint Bark Brownies!

The reason the recipe was able to get to you so quickly is because it’s just too darn easy. We’re starting with a plain old boxed brownie mix, adding a layer of homemade chocolate ganache, and finishing it with some peppermint baking bits from the holiday section of the grocery store.

These really are as easy as they sound!

For the brownie mix, just get your favorite boxed mix. Though this is unlike me, we’re not doing anything extra to the base brownie. The magic of these brownies is in the toppings. So, get what you like. I really, really like the chewy fudge boxed mix from Aldi. I prefer them over any store brand mix I’ve tried. So, that’s what I used today.

We’re going to line our pan with parchment paper so that we can easily get the brownies out of the pan when we’re ready to cut them. And, we’re going to bake the brownies exactly according to package directions. We’ll bake them in a 9x9 pan, because thick brownies equal chewy brownies.


After our brownies have cooled completely, we’re going to top them with a simple chocolate ganache. We’ll take some chocolate chips and heavy cream, pop them in a microwave for a minute, and whisk them together until the chocolate and cream become one. And, that’s ganache. Easy breezy! We’ll pour that ganache all over the brownies to create an almost frosting like layer. And, it’s time for the peppermint portion of this recipe.

To give these brownies some peppermint bark vibes, we’re going to sprinkle some Andes peppermint crunch baking bits all over that gooey ganache. Now, I went back and forth and back and forth on this. I thought about making a white chocolate ganache. I thought about using crushed candy canes. But at the end of the day, I love the Andes baking bits because the work is pretty much already done for us. They’re little white and red bits of perfectly flavored sweet peppermint bites, and they make this recipe even easier than it already was. If you can’t find these baking chips for some reason (I get mine at Walmart or Target), you can sprinkle over some crushed candy canes in a pinch. And if you want to give these a little extra sparkle, you can sprinkle some red sanding sugar on too. This is totally optional but totally fun.

We’ll let the brownies cool in the fridge for a couple of hours to help that ganache set. Then, it’s time to dig in. Cut those brownies into 16 squares, and prepare your tastebuds for a real treat.

The brownies are soft and chewy. The ganache is rich and creamy. Then those peppermint baking chips add just the right balance of pepperminty goodness without overpowering the whole bite. And, can we just talk about how darn pretty they are too?

Alright, everyone! I hope you guys enjoy. Have a very Merry Christmas if you celebrate (or a happy Sunday if you don’t). And, we’ll squeeze in at least one more new recipe before the end of the year.

Let’s eat!


Peppermint Bark Brownies

Serves: 16 Print


  • 1 box brownie mix (plus oil, water, and eggs called for on the box)

  • 1 cup semisweet chocolate chips

  • ½ cup heavy cream

  • 1/3 cup Andes peppermint crunch baking chips

  • Red sanding sugar, optional

  • Cooking spray


  1. Bake the brownies: Spritz the bottom of a 9x9 baking pan with cooking spray, line with parchment paper, and spritz the bottom and sides of the parchment paper with cooking spray. Mix and bake the brownies according to package directions. Allow brownies to cool completely.

  2. Make the ganache: Add chocolate chips and heavy cream to a microwave safe bowl. Microwave for 1 minute. Whisk chocolate and cream together until smooth and fully combined. Pour ganache over cooled brownies, and tilt the pan to evenly distribute the ganache over the brownies. Sprinkle Andes baking bits evenly over the ganache. Sprinkle desired amout of sanding sugar, if using, over the ganache. Chill in the fridge for at least 2 hours to allow ganache to set.

  3. Once the ganache has set, cut the brownies into 16 squares. Enjoy!

Recipe notes:

*The sanding sugar is not necessary. It just adds a little sparkle to the brownies.

*If you’re unable to find Andes peppermint crunch baking bits, you could substitute crushed candy canes instead. I get my baking bits from either Walmart or Target.


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