These Oven-Baked 5-Ingredient Peppermint Puff Blondie Bars are a festive, easy-to-make dessert with a soft, chewy blondie base, sweet vanilla flavor, and refreshing peppermint crunch. Made with just five simple ingredients, they are perfect for holiday cookie trays, Christmas parties, potlucks, or a cozy afternoon treat.
The best part? You don’t need a mixer or a long list of ingredients. Simply mix, spread, bake, and let the bars cool before slicing. Every bite delivers a delicious combination of buttery sweetness and cool peppermint flavor.
Why You’ll Love These Peppermint Blondie Bars
- Only five ingredients: A simple recipe that doesn’t require complicated baking techniques.
- Festive flavor: Peppermint adds a refreshing holiday touch.
- Soft and chewy: The blondie base stays tender with lightly golden edges.
- Easy to share: Slice into squares or rectangles for parties and dessert platters.
- Make-ahead friendly: Bake them in advance and store until you’re ready to serve.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup crushed peppermint candies or peppermint puffs
Ingredient Notes
Use soft peppermint puffs or crushed peppermint candies, depending on the texture you prefer. Crush them into small pieces rather than a fine powder so they provide little bursts of peppermint flavor.
For the best chewy texture, measure the flour carefully and avoid packing it into the measuring cup.
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, leaving a little overhang on the sides to make removing the bars easier.
Step 2: Mix the Butter and Sugar
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined.
Step 3: Add the Eggs
Add the eggs one at a time, mixing after each addition until the mixture looks smooth and glossy.
Step 4: Add the Flour
Gradually stir in the flour until just combined. Do not overmix, as this can make the blondies dense.
Step 5: Fold in the Peppermint
Gently fold in the crushed peppermint puffs, distributing the pieces throughout the batter.
Step 6: Spread and Bake
Transfer the batter to the prepared baking pan. Spread it evenly into the corners.
Bake for approximately 22–28 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
Avoid overbaking if you want soft, chewy bars.
Step 7: Cool and Slice
Allow the blondies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares or rectangles and serve.
Tips for Perfect Peppermint Puff Blondies
- Don’t overmix: Stir just until the flour disappears for a tender texture.
- Use crushed pieces: Smaller peppermint pieces distribute more evenly through the batter.
- Watch the baking time: Blondies continue setting as they cool.
- Cool completely: Cutting too early can cause the bars to crumble.
- Line your pan: Parchment paper makes removing and slicing the bars much easier.
Variations
Chocolate Peppermint Blondies: Fold in 1/2 cup chocolate chips. This is an optional addition and is not included in the five-ingredient base recipe.
White Chocolate Peppermint Bars: Drizzle melted white chocolate over the cooled bars for an extra festive finish.
Extra Peppermint Flavor: Add a small amount of peppermint extract if you enjoy a stronger mint flavor. This is an optional addition.
Holiday Dessert Squares: Cut the bars into small bite-sized pieces and arrange them on a Christmas dessert platter.
How to Serve
Serve these peppermint puff blondie bars with:
- A mug of hot chocolate
- Coffee or peppermint tea
- Vanilla ice cream
- A holiday dessert platter
- A glass of cold milk
They are especially delicious slightly chilled, when the peppermint pieces add a pleasant crunch.
Storage Instructions
At Room Temperature: Store cooled bars in an airtight container for up to 3 days.
In the Refrigerator: Keep them in an airtight container for up to 5 days. Allow them to sit at room temperature briefly before serving if you prefer a softer texture.
In the Freezer: Wrap individual bars tightly and place them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I make these blondie bars ahead of time?
Yes. Bake them a day or two before serving, cool completely, and store in an airtight container.
Can I use crushed candy canes instead of peppermint puffs?
Yes. Crushed candy canes work well and provide a similar peppermint flavor with a slightly crunchier texture.
How do I know when the blondies are done?
The edges should look lightly golden, while the center should be set but still soft. A toothpick should come out with a few moist crumbs rather than wet batter.
Why should I let the bars cool before cutting?
Cooling allows the blondies to finish setting, making it easier to cut clean squares without crumbling.
Can I double the recipe?
Yes. Double the ingredients and bake in two separate 9-by-13-inch pans for the most consistent results.
Final Thoughts
These Oven-Baked 5-Ingredient Peppermint Puff Blondie Bars are an easy and delicious way to bring festive peppermint flavor to your holiday baking. With a chewy blondie texture, simple pantry ingredients, and plenty of peppermint sweetness, they’re a wonderful treat to share with family and friends.
Make a batch for your next holiday gathering, or keep a few tucked away for a sweet seasonal snack.
Recipe Card
Oven-Baked 5-Ingredient Peppermint Puff Blondie Bars
Prep Time: 15 minutes
Bake Time: 22–28 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 45 minutes
Servings: 16 bars
Ingredients
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup crushed peppermint puffs or peppermint candies
Instructions
- Preheat oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper.
- Whisk melted butter and brown sugar together.
- Mix in the eggs until smooth.
- Stir in the flour just until combined.
- Fold in the crushed peppermint candies.
- Spread batter evenly in the prepared pan.
- Bake for 22–28 minutes, until the edges are lightly golden and the center is set.
- Cool completely before slicing into 16 bars.
Storage: Keep in an airtight container at room temperature for up to 3 days.