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.
- 1 box white cake mix
- ½ cup butter, melted
- 1 egg
- 1 cup white chocolate pretzels, coarsely crushed
- 1 cup white chocolate chips
- ¾ 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
- 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.
- 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.
- 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 ¾ 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.
- 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!