Peppermint Crunch Brownies

Who loves Peppermint Bark? 🙋🏻‍♀️ Me! That yummy marriage of peppermint & chocolate is addictive! But I do not love the price!

These Peppermint Crunch Brownies are an easy shortcut to that Peppermint Bark inspired treat! Just dress up a Ghirardelli brownie mix with chocolate chips, a candy cane, and the secret ingredient…Andes Peppermint Crunch Baking chips!

These rich and creamy chips have bits of peppermint candy in them that will add holiday cheer to all your baking creations! (Delicious in hot chocolate too!)   I always buy 2 or 3 bags when I see them! They can be hard to find this time of year, but are usually found on @amazon or @target.

Get yourself a bag or two, and satisfy that peppermint bark craving with these festive Peppermint Crunch Brownies!

Peppermint Crunch Brownies

Recipe by Kathy DickenCourse: DessertCuisine: HolidayDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix

• 1 cup chocolate chips (we prefer Dark Chocolate)

• 1/2 cup Andes Peppermint Crunch baking chips

• 1 TBSP coconut oil (optional)

• 1 candy cane

Directions

• Prepare brownie mix as directed on box. Before pouring batter into pan, mix in 1/2 cup Andes Peppermint baking chips. Bake per package directions.
• Cool brownies fully (at least 30 minutes). Chop candy cane in small pieces while brownies cool.
• In a heat proof measuring cup, melt 1 cup chocolate chips & 1 TBSP coconut oil in the microwave on High, approximately 2 minutes, STIR at 30 minute increments, until fully melted. Spoon or pour chocolate over top of brownies.
• Scatter candy cane bits over top and allow to harden before slicing. (If in a hurry, place in refrigerator for 10 minutes!). Enjoy!