It’s one of those flavors I seriously cannot. get. enough. of.
Peppermint sundaes rock my socks.
Peppermint bark becomes a basic food group of mine from November-January.
Peppermint candies..well, as far as I’m concerned, they’re sometimes the best part about having dinner at a restaurant. That swirly, twirly red & white minty surprise at the end of the meal is just the icing on the cake.
And now, Peppermint Seven-Layer Bars. Dudes and dudettes, let me formally introduce you to your new all-time favorite seven-layer bar.. and for good reason.
These bars have a buttery, cakey base that’s been topped copiously with tons of different textures and flavors of pepperminty goodness. Chock-full of crunchy peppermint candies, smooth chocolatey pockets and seven ultra-decadent layers of cool, minty deliciousness, these bars are simply sinful. And they need to happen to your face ASAP, my friends.
Really. This post is going to be straight-to-the-point simply because I can’t think of anything witty to say. I’m far too busy generously stuffing my face to even think of anything. Maybe next week I’ll tell you a funny story about the time I made peppermint seven-layer bars and went into a downward spiral of peppermint bar obsession.
But that will be a long time coming–I still have a pan full.
Peppermint Seven-Layer Bars *adapted from my Gingerbread 7-Layer Bars recipe
1 box white cake mix
1/2 cup butter, melted
1 cup white chocolate pretzels, coarsely crushed
1 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
1 cup peppermint M&M’s
1 cup peppermint crunch Junior Mints
1 cup chopped Hershey’s candy cane Kisses
1 cup Andes mint baking chips
1 (14 oz) can sweetened condensed milk
1. Preheat oven to 350 degrees F. Line a 13×9″ pan with foil, extending the sides over the edges of the pan. Mist lightly with cooking spray and set aside.
2. In a large bowl, combine the cake mix, melted butter + egg until blended. Gently stir in the coarsely crushed pretzels. Press the batter evenly into the prepared pan and bake for 10 minutes.
3. Remove the pan from the oven and evenly sprinkle with the white chips, semi-sweet chocolate chips, M&M’s, Junior Mints, chopped Kisses and mint chips. Drizzle the can of condensed milk (I only used about 3/4 of the can) over the bars. Return to the oven and bake for an additional 15 minutes or until center is set and slightly bubbly.
4. Allow the bars to cool in the pan completely before cutting into bars. Serve at room temperature and store leftovers airtight, up to 3 days.
Again.. I’m speechless! No words accurately describe the awesomeness of these bars. These dense, minty bars have all the kinds of texture you look for in a seven-layer bar: a chewy base, a gooey center and a crunch from the loads of candy piled high in each bite. Really. You must try these!