Peppermint Patty Bars



I’ve waxed on about how wonderful homemade peppermint patties are many times before. By now, long-time readers know that I make oodles and oodles of them every single year to hand out at Christmastime to tons of people. It’s a tradition I don’t see stopping, both because I’ve become adept at making them and because it’s been enough years now that people are starting to sort of expect the traditional peppermint patty gift from us.



And that’s all good! I don’t mind making them and, especially if you have a ton of them to make, it’s not that hard to get an assembly line going and just start cranking out batch after batch.


What’s not so fun is getting out all those materials for a single batch. Also? All that cutting and dipping and sprinkling, while not at all hard, is rather putzy and time-consuming.


If there’s one thing I can tell you for sure, though, it’s that people really love this combination of flavors. It’s a classic for a reason and, in my opinion, it needn’t be reserved for holidays or special occasions. My solution?



Peppermint Patty Bars



  • 2 1/2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon peppermint extract (or ~10 drops peppermint oil)
  • 1 tablespoon corn syrup
  • 3 3/4 cups powdered sugar
  • 1 tablespoon shortening
  • 10 – 12 oz. chocolate chips (one bag)– semi-sweet, white, milk, whatever you prefer
  • sprinkles, optional



1. Combine water, lemon juice, peppermint extract (or oil), and corn syrup in mixer.

2. Beat in half of powdered sugar, using a low speed so it doesn’t fly.

3. Mix in the shortening.

4. Add remaining powdered sugar, gradually, until a very stiff white “dough” forms. This would ordinarily be your filling.

5. Chill peppermint filling for at least 15 minutes. One chilled, press into parchment or waxed paper-lined 8″ or 9″ square pan. You can wet your fingers with a little water or grease them with shortening, if it feels too sticky to you.

6. Pop pan in the fridge or freezer (really, wherever you have room is good.) Meanwhile, melt chocolate chips in microwave on 30% power, stirring after 45-60 second increments. Once completely melted, pour over the peppermint and spread evenly.

7. Scatter sprinkles over the surface, if desired. You need to do this quickly as the chocolate will set up very fast on the chilled peppermint.

8. Once chocolate is set up, cut into small squares.


**I made these just as written, and they taste just exactly like peppermint patties. The one challenge you might face is in cutting the bars– the chocolate sometimes wants to crack. You can avoid this issue by melting some butter the chocolate chips which will keep it “softer” and make it easier to cut. The bars will still be delicious, but they won’t have the same texture and consistency of the peppermint patties.

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5 comments to Peppermint Patty Bars

  • I love it! I’ve made your peppermint patties before but this seems so much easier…I will definitely have to try this.

  • Amy J

    If you let it come to room temperature first is it easier to cut? I was going to ask about cutting it before the chocolate sets, but figure that’s probably an exercise in futility ;).

    • That might help, Amy! Honestly, my kitchen is so chilly this time of year, they stay pretty solid no matter where I put them. It should certainly help minimize the cracking if they’re a little softer; I’d just keep an eye out, because the chocolate might “smear” the white filling. They’ll still taste good, but they might not be quite as pretty. :)

  • Terri

    Thanks for posting this! I wanted to make your peppermint patties, but with 8 dozen cookies and a bunch of chocolate covered pretzels also on the agenda, I really did not have time. These bars were so easy!

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