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Peppermint Hot Fudge Bars are a Christmas dream dessert! A fudgy layer of peppermint chocolate cookie bars topped with luscious peppermint hot fudge & finished with a mile-high cloud of homemade marshmallow meringue. This dessert tastes like a cup of Peppermint Hot Cocoa!
Why you’ll love Peppermint Hot Fudge Bars:
- Fudgy Chocolate Cookie Base – A rich, fudgy peppermint chocolate cookie layer is the base of our bars.
- Silky Peppermint Hot Fudge – A super simple chocolate peppermint hot fudge makes up the next layer!
- Pillowy Cloud of Meringue – Top it all with a pillowy cloud of homemade meringue. It’s almost like a pillowy marshmallow layer.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Eggs – Use large eggs, at room temperature.
- Vanilla Extract – Use real vanilla for the best flavor.
- Peppermint Extract – This adds the peppermint flavor to our bars!
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Cocoa Powder – Use natural cocoa powder or black cocoa powder here. Don’t use dutch process as I haven’t tested it in this recipe and it can react differently than the others. Black cocoa powder is what I used – it gives a deeper, more intense chocolate flavor and gives that really dark, almost black, chocolate color.
Recipe Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe.
- Dairy-free – Use dairy-free butter in the bars to make them dairy-free. Use your favorite dairy-free hot fudge recipe and add the peppermint extract to make the rest of the recipe dairy-free. The meringue is naturally dairy-free!
How to Make Peppermint Hot Fudge Bars:
Step 1: Make the Cookie Dough. Melt butter in a large bowl. Whisk in the cocoa powder & espresso powder. Whisk in the sugars next, then the eggs, vanilla, and peppermint extract. Fold in the dry ingredients until you have a thick dough.
Step 2: Bake Bars. Press dough into a prepared 9×9 pan and bake until the center has the slightest wobble.
Step 3: Make the Hot Fudge. Heat together evaporated milk, chocolate, and sugar. Then, stir in butter, vanilla, and peppermint extract. Pour 2 cups over the cooled bars and let chill until set.
Step 4: Make the Meringue. Heat together egg whites, sugar, cream of tartar, and salt in a metal bowl over simmering water until it reaches 175 degrees F. Then, beat in a stand mixer, with vanilla, on high until stiff peaks form. Fold in a little red food coloring.
Step 5: Top the Bars. Dollop the meringue onto the chilled bars!
Serving + Storing:
Once topped with the meringue, the bars can be chilled for at least 30 minutes before enjoying, or for up to 24 hours. Store leftovers in an airtight container in the fridge for 3-4 days.
Pair these with my Peanut Butter Blossoms and my Almond Crescents for cookie plates that hit every flavor!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes! If doubling, bake in a 9×13 pan. If halving, bake in a 6-inch round cake pan.
Special Tools:
- Stand Mixer – I highly recommend making the meringue in a stand mixer – I’ve just never had much luck doing it with a hand mixer as it doesn’t whip as fast as a stand mixer can.
More Christmas Desserts to Love:
- Key Lime Slice & Bake Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Cherry Pie Cookies
- Chewy Honey Cutout Cookies
- Thick & Chewy Gingerbread Cookies
- Sour Cream Cookies (chewy, not cakey!)
Did you make this recipe? Leave a comment & star rating!
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Peppermint Hot Fudge Bars
Ingredients
For the Cookies:
- 14 and 1/2 tbsp tbsp salted butter, 206 grams
- 1/2 cup + 1 tbsp cocoa powder, 52 grams
- 1/2 tsp espresso powder, Feel free to up this to 1 or even 1 and 1/2 tsp if you want more of a peppermint mocha flavor
- 3/4 cup brown sugar, packed, you can use light or dark brown sugar! 163 grams
- 3/4 cup granulated sugar, 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 and 2/3 cups all-purpose flour, spooned & leveled, 347 grams
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Hot Fudge:
- 1 cup dark chocolate chips, 190 grams
- 1 cup semi-sweet chocolate chips, 190 grams
- one 12 ounce can evaporated milk
- 1/2 cup granulated sugar , 105 grams
- 1 and 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tbsp salted butter, 14 grams
For the Meringue:
- 4 large egg whites, at room temperature , Separate the eggs first, then let them come to room temperature in a bowl on the counter for 30-60 minutes or so
- 1 cup granulated sugar , 210 grams
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 2 tsp vanilla extract
For Decorating:
- red food coloring
- crushed candy canes
Instructions
- Prep: Preheat your oven to 350℉. Spray a 9×9 metal pan with nonstick spray and line with parchment paper.
- Make the Cookie Base: Melt the butter in a large mixing bowl. Whisk in the cocoa powder and espresso powder, then the sugars. Add the eggs, vanilla, and peppermint extract and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, making sure to get any dry bits hiding in the bottom of the bowl.Tip: Don't fret if the dough seems dry while mixing in the dry ingredients – this will take a bit of elbow grease, or you can use a mixer for this part. I promise the dough isn't dry and it will all incorporate!14 and 1/2 tbsp tbsp salted butter, 1/2 cup + 1 tbsp cocoa powder, 1/2 tsp espresso powder, 3/4 cup brown sugar, packed, 3/4 cup granulated sugar, 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla extract, 1/2 tsp peppermint extract, 2 and 2/3 cups all-purpose flour, spooned & leveled, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Bake: Press the dough into your prepared pan in an even layer. Bake for 16 minutes. The edges will be slightly raised, and the center will have a slight wobble when you move the pan. Don't over bake these! They will set up to the perfect soft-baked texture as they cool. Let the bars cool in the pan on a wire rack until completely cooled.
- Make the Hot Fudge: Add the chocolates, evaporated milk, and sugar to a medium saucepan. Heat over medium heat until it just reaches a low boil, stirring constantly. Once it reaches the low boil, remove it from the heat and stir in the butter, vanilla, and peppermint. The sauce will thicken more as it cools.Let the hot fudge cool a tad, so it's not super hot, then pour 2 cups (540 grams) of the hot fudge over the cooled bars. Place in the fridge for a few hours or overnight, until the hot fudge is set. Storing Leftover Hot Fudge: Leftover hot fudge can be stored in an airtight container in the fridge for up to 2 weeks and reheated gently.1 cup dark chocolate chips, 1 cup semi-sweet chocolate chips, one 12 ounce can evaporated milk, 1/2 cup granulated sugar , 1 and 1/2 tsp vanilla extract , 1 tsp peppermint extract, 1 tbsp salted butter
- Make the Meringue: Make the meringue by following my meringue recipe here. The directions in this post are very thorough so it's easier if you just visit that page! Once the meringue is whipped, use a toothpick to dot a little bit of red food coloring in, and gently swirl it in with a spatula. Pile the meringue on top of the chilled hot fudge layer and spread it with the back of a spoon, making swoops and swirls as you go. Sprinkle some crushed candy cane pieces on top if desired.4 large egg whites, at room temperature , 1 cup granulated sugar , 1/2 tsp cream of tartar, 1/8 tsp salt, 2 tsp vanilla extract, red food coloring, crushed candy canes
- Serve & Store: Once the meringue is added to the bars, they can be chilled in the fridge for up to 24 hours more before serving, or you can slice and serve after a short 30 minute rest in the fridge. Store leftovers in an airtight container in the fridge for 3-4 days.
- Make-Ahead Tips: Bars: Bars can be baked, cooled to room temperature, and stored (covered well) at room temperature for up to 24 hours before adding hot fudge and meringue.Hot Fudge: Make the hot fudge up to 2 days ahead and store in the fridge. Gently reheat so it's pourable when ready to use. Meringue: This cannot be made ahead and stored on its own. But, it can be made and added to the bars up to 24 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Honestly might be one of our new favorite desserts! My husband loves anything chocolate and peppermint so I knew they would be a hit. Our whole house was sad when it was finally gone haha it’s very rich but in the best way. I can’t wait to make these again!
Thanks so much for the rave review, Audrey!
Hi- just doube checking- spray the pan and use parchment paper? Thanks! I can’t wait to try this!
Hi Amy! Yes, that helps the parchment paper stick to the empty pan, and helps any bits of hot fudge or meringue not stick to the sides of the pan where the parchment may not cover. Let me know how you like the recipe!
Amazingly rich and delicious! Pair with a cup of coffee!
Thanks so much, Sue!
What size can of evaporated milk should be used? My store carries 5oz and 12oz sizes.
Hi Nancy! Use a 12 ounce can. Let me know how you like the recipe!
Did you really mean 14 1/2 tablespoons of Butter for the Cookie part? I wrote a couple days ago and never got an answer? This looks so good! Anxious to make it. Thank you.
Hi Bev! My apologies, I’ve been a little delayed in catching up in my replies to comments. Yes, I really do mean 14 and 1/2 tablespoons of butter (206 grams). Let me know how you like the recipe!
Thank you for answering my question.
Happy to help!
Did you mean to put 14 1/2 Tablespoons Butter for the Cookie part? Just never saw it listed like that before. These look wonderful! Anxious to make these! Thank you.
Hi Bev! Yes, it’s 14 and 1/2 tablespoons of butter.
Can I keep the cookie base in the fridge for a week? Or will it go bad
I’m afraid it will be a bit dry after a week! I would recommend making it only a day or 2 before serving
Absolutely delicious! This recipe will be a repeat make for me and my household. I baked two pans and they’re were cleaned out same day.
Thanks so much, Jensen!